Chocolate Beet Cake With Coconut Pecan Frosting
1 can (15 oz.) whole beets, drained (save juice)
1 1/4 cups sugar
3/4 cup oil
1/2 cup juice from beets (I use all that's left in the can and don't measure)
1 teaspoon vanilla
3 tablespoons cocoa
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1 3/4 cups flour
3 squares (1 oz. each) unsweetened chocolate, melted
1 cup evaporated milk or half n half
3 egg yolk, beaten
1 teaspoon vanilla extract
Grease pans. I use a bit of parchment in the bottom too, but skip this step if you like to live life on the edge :-)
Add eggs and vanilla. Blend well.
Mix well on medium speed for approximately one minute.
Pour batter into two greased and floured 8- or 9-inch round cake pans.
Coconut Pecan Frosting:
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla.