Developed by Laurie’s mom, this recipe was so good it was printed in the Atlanta Journal Constitution! If your Root Veggies are piling up in your Veggie crisper drawer this is a terrific way to use them and enjoy a healthy dessert. You will never know that it has Rutabagas in there. ; )
You can steam, boil or roast the Root Vegetables, we think roasting is best.
2 cups cooked pureed Root Vegetables (Turnips, Rutabagas, Sweet Potatoes, Beets, etc.)
2 cups All Purpose Flour
1.5 cups Sugar
1/2 cup Cocoa Powder
1.5 teaspoons Baking Soda
3/4 teaspoon Salt
2 large Eggs
3/4 cup warm Coffee (or sub with Water)
1/4 cup Vegetable or Canola Oil
1 teaspoon Vanilla
Whisk dry ingredients until blended. In another bowl mix together wet ingredients, combine with dry ingredients. Bake in greased and floured cake pans at 350 degrees for 45 minutes or until toothpick comes out clean. Let this cake cool for 20 minutes in the pan before turning out. Dust with Powdered Sugar before serving.