Sul Sul, Gerbits. Today’s recipe is nothing but pure and utter determination. Determination to save a fail.
This is a recipe I have grown up with. A recipe that I am in love with. A recipe that has impacted my whole family. Whenever anyone sees beets, they look at me and think “oh… cake?”
Today’s recipe was going to be a layered cake, but as I was taking it out of the freezer. It split… Right down the middle. So I panicked a little bit. And then changed my thought patterned. And so today we are going to be making cake pops.
The first thing you are going to do is preheat your oven to 350 F.
The recipe will be in the description down below. Feel free to check it out.
Grease a loaf tin with flour and set it aside.
In a bowl you are going to mix together your dry ingredients. Which includes your: baking powder, cocoa powder, sugar and salt. And set that aside.
Now its time to get messy. We are going to puree the beetroot. And mix with the oil and vanilla extract in a large bowl. Admire the color that you have just created.
Next you are going to add the eggs one by one and mix well after each addition.
Slowly add the dry ingredients and mix until combined.
Make sure you do not over mix.
Fill into the loaf pan and smooth out the surface.
Bake in the middle of the oven for 70-75 minutes (check after 60 minutes and cover with aluminum foil in case the cake get too dark.)
That is if you are baking in a loaf pan. If you are using a normal cake pan then you are going to bake it for 20-30 minutes.
I made a cream cheese frosting to go with this cake. Now we are going to form our cake pops. Crumble up your cake and form balls or other shapes. And use your cream cheese frosting. It will get messy.
This recipe was not something that I intended to do. But it still tasted really good. I hope that you like this. Vadish, Dag Dag.
Show the original author some 💖💖💖Bake to the Roots
Printable version of this recipe: on the blog
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