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.
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
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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