Cooking by kittee:    
kittee@pakupaku.info


Just like carrot kake, but not, not, not.

There was doubt, but the nay-sayers never win. This kake is smokin'. Werd is that it's even tastier than the carrot ginger masterpiece.


Dry Ingredients:

Wet Ingredients:

Add Ins:

What You Do:

  1. Preheat oven to 350 F.
  2. Mix together the dry ingredients.
  3. In a separate bowl, whiz up the tofu with a handblender. Then beat the other wet ingredients into the tofu.
  4. Stir the grated beets into the tofu whiz and behold the gorgeous pink batter. mmMMMmm.
  5. Add the dry ingredients into the wet tofu/beet and mix until well blended (you can do this by hand or with a mixer.)
  6. Gently fold in the add-ins.
  7. Spoon the batter evenly into two 8" cake pans that have been greased and floured.
  8. Check for done after 45 minutes with a toothpick, it should come clean when you poke it into the very center of each cake. (but watch closely so it doesn't brown too much.)
  9. Let cool ten minutes, flip to wire racks and cool completely.
  10. Pick yer favorite frosting and have to it! PSssst. You should choose penuche for this recipe!

    Cooking by kittee:    
    kittee@pakupaku.info