15 Calories per teaspoon

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Granulated Sugar

Granulated Sugar

Domino Granulated Sugar is featured in this recipe.

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Share Our Strength's - Bake Sale - No Kid Hungry

Beet-Red Velvet Cake

The subtle ruby color of this deliciously healthful cake comes from pureéd beets instead of red food coloring.

Ingredients List

Beet-Red Velvet Cake
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  • 1 ¼ cup - Domino® Granulated Sugar
  • ¾ cup - (1 ½ sticks) unsalted butter, softened
  • 3 - large eggs
  • 1 ¾ cup - all-purpose flour
  • ¾ cup - unsweetened cocoa powder
  • 1 ½ tsp. - baking powder
  • ½ tsp. - baking soda
  • 1 tsp. - salt
  • 1 cup - buttermilk
  • 1 tsp. - white vinegar
  • 2 tsp. - vanilla extract
  • 2 cup - beets (from 1 ½ cans, or use fresh cooked beets), drained (reserve liquid)

Instructions

Preheat oven to 350°F. Grease two 9-inch cake pans or two cupcake tins (or line cupcake tins with paper liners) and set aside.

In a large mixing bowl, cream the sugar and butter until light-colored. Add eggs one at a time, beating well after each addition.

In a medium bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.

In another medium bowl, combine buttermilk, vinegar, and vanilla. Whisk to blend well. Pureé the beets in a food processor. Fold into buttermilk mixture.

Add sifted dry ingredients and buttermilk-beet mixture alternately to butter mixture, scraping down the sides of the bowl and mixing well after each addition. Pour into prepared cake pans or cupcake tins. (Fill cupcake tins 2/3 to 3/4 full.)

Bake about 25 minutes (cupcakes) to 45 minutes (cake layers), or until a toothpick inserted into the center of the cupcake or cake comes out clean.

Remove from oven and allow to cool completely before frosting with Cream Cheese Frosting. Add a little of the reserved beet liquid to make pink frosting.

Serving size:Two 9-inch cake layers or 24 cupcakes.