Beetroot Cake

This weekend we went to see “Vogue the September issue” at Sunshine cinema. We got there a bit early bought a bar of chocolate each and where sitting there waiting taping our phones checking for emails, tweets, etc… as we watched the crowd coming and trying to find seats. It was a fashionable crowd, we where probably the only “blobs” is the theater. Then this cute couple that looked like out of a magazine sat beside us, the girl had a sushi tray in her hands. I thought – ah that’s how they keep in shape…eating sushi. And here is when things started to get funny, the movie started and the girl opened the tray and ate one, I’m not kidding, one sushi, closed the tray and shoved it under the seats, drank her water and that was it. A woman two seats down saw it and stopped eating her popcorn. Very nonchalantly my husband sneaked his chocolate bar inside my bag.  I didn’t dare get my chocolate out of my purse. I guess that’s the crowd that is ‘Vogue’ readers, the 1-sushi eaters. Don’t get me wrong I love ‘Vogue’ magazines; I think they are awesome but my crowd is more ‘Bonn Appetite’ or ‘Food and Wine’ magazines, people that enjoy a good plate of delicious food. Life is too short to pretend and deny ourselves all this delicious treats. The secret is to enjoy the cake and go run around the block to burn it. At least that’s what I’m trying to do. But for now I have a cake that was a complete surprise how good it tasted. My mother used to bake an amazing carrot cake when I was a kid (that was all she ever baked). So I got her recipe and decided to use beetroot instead, the color was amazing and it turned out delicious.

Beetroot Cake

• 3 medium beetroot, peeled and thinly sliced
• 3 eggs
• 1 cup cooking oil
• 2 cups white sugar
• 3 cups all-purpose flour
• 1-tablespoon baking powder

For the Icing 

• 2 tablespoons butter or margarine
• 1 cup white sugar
• 1 cup instant hot chocolate mix
• 3/4 cup milk

DIRECTIONS:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×13-baking dish.
• Place the beetroot, eggs, and oil in a blender or bowl of a food processor. Process until beetroot are finely chopped. Pour the beetroot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.
• Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
• Meanwhile, make the icing by placing the butter, 1-cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.