1 3/4 c All-purpose flour
1 1/2 c Granulated sugar
3/4 c Unsweetened cocoa powder
2 ts Baking powder
1/2 ts Baking soda
1 1/3 c Buttermilk
1/2 c Butter or margarine; melted
lg Eggs 2 ts Vanilla extract
2 md Size fresh beets (8 oz)
Peeled & finely Shredded or grated Heat oven to 350 F. Grease a 13x9x2-inch baking dish. In a large bowl, mix flour, sugar, cocoa powder, baking powder and baking soda. Whisk in buttermilk, butter, eggs and vanilla. Stir in beets. Pour into prepared dish. Bake 45 minutes, or until a pick inserted in center comes out
clean. Cool in pan on wire rack. Cut in pan. * Serves 12. Per serving: 282 cal, 6 g pro, 45 g car, 10 g fat, 75 mg chol with butter, 54 mg chol with margarine, 267 mg sod. Exchanges: 2 starch/bread, 1 fruit, 2 fat The surprise in this luscious cocoa cake is shredded beets. They enhance the deep reddish-brown color and add moisture. Good with or without Chocolate ~Buttermilk Sauce. Store tightly covered at room temperature up to four days or freeze up to three months. AOL-Woman’s Day Recipe collection —–