Cheryl Hornickel
1¼ c. oil
3 eggs
1½ c. cooked beets
2 c. sugar (or a little less)
2 c. sifted flour
¾ tsp. salt
1 tsp. baking soda
½ c. cocoa
Frosting:
3 T. butter
2 T. cream or milk
1 c. chocolate chips
1½ c. mini marshmallows
1/3-1/2 c. brown sugar, firmly packed
Put oil, eggs and beets in blender. Blend, scraping down the sides
occasionally, so that all is thoroughly creamed. Add sugar slowly and
blend in.
In a bowl sift the flour, salt, soda and cocoa together. Pour the
blended ingredients into the flour mixture and stir well.
Pour into a greased 9×13 pan or 2 round layer pans.
Bake at 350° F. 9×13 pan – 40-45 minutes
2 round pans – 35 minutes
Frosting:
Place all ingredients over low heat and stir until well blended. Spread over cake.
M-m-m good!