Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
1. Mix together:
2 cups sugar
1 ½ cups vegetable oil
2 teaspoons vanilla essence
2. Sift together:
2 ½ cups plain flour
2 teaspoons baking soda (bicarbonate of soda)
½ cup cocoa
½ teaspoon salt
3. Grate or mash 2 cups of cooked beetroot.
4. Add beetroot alternatively with sifted ingredients to the sugar/oil/eggs/vanilla mixture.
5. Place the mixture into a large greased and lined cake tin – I use a ring tin and cook for 45- 50 minutes at 180 Celsius/360 Fahrenheit/ gas 4-5. It needs to be quite moist when ready.
6. Ice with chocolate icing:
Melt 1 tablespoon butter and add 1 cup of icing sugar and 1 heaped tablespoon of cocoa sifted together. Mix together with 1 ½ tablespoons of hot water. Add a little more icing sugar if too runny or a little more (no more than a teaspoon extra at a time) hot water if desired. Spread on cake and enjoy.
Added by: Fiona Rynn
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