1 15-ounce can sliced beets (not pickled), drained, reserving 1/2 cup juice
1-1/2 cup sugar
1 egg white
1 teaspoon vanilla extract
1-1/2 cup all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips
1/4 cup chopped pecans, toasted (optional)
Preheat the oven to 350 degrees.
Coat three 8-by-4-by-2-inch loaf pans with nonstick baking spray. Toast the nuts by placing them on a baking sheet, and place in the 350-degree oven for 5-7 minutes.
Puree the beets with the reserved juice in a blender or food processor and transfer to a large bowl. Stir in the sugar, eggs, egg white and vanilla extract. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add to the beet batter and mix well. Stir in chips and nuts.
Pour the batter into the loaf pans. They should be about 2/3 full. Bake for 30-35 minutes. Test by touching the top of the loaf -- if the cake springs back and does not leave an indentation, it's done. Run a table knife around the edges of pan and turn out onto a rack to cool.
Recipe makes 12 servings.
Serving size: 1/2-inch slice
Calories: 222; Total Fat: 4g; Cholesterol: 31mg; Sodium: 286mg; Carbohydrates: 45g; Fiber: 3g; Protein: 5g
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