Dhahran Theatre Group Cookbook, 1993
Ingredients:
1 1/2 Cups of sugar
3 Eggs
1 Cup of salad oilr
1 1/2 Cups of drained mashed canned beets (Surprise)
2 Squares (1 oz. each) unsweetened chocolate, melted
1 3/4 Cups of flour
1 1/2 Teaspoons of baking soda
1/2 Teaspoon of salt
1 Teaspoon of vanilla
Directions:
Cream thoroughly sugar and eggs in a large bowl. Add salad oil, drained mashed canned beets and chocolate. Blend well. Beets may be prepared in electric blender or food processor; if you have to mash them by hand, be sure and mash fine. Sift together flour, baking soda, salt. Add to beet mixture; mix well.
Add 1 tsp. vanilla; keep mixing. Pour into 2 well-greased and floured 9-inch layer cake pans. Bake in preheated 350? F. oven for 20-25 minutes. Cool.
Icing:
Mix 4 cups sifted confectioners’ sugar and 3 Tablespoons hot water. Beat in 1 egg and 1/2 cup softened margarine. Add 4 squares (1 oz. each) melted unsweetened chocolate.
Makes enough to fill and frost an 8 or 9 inch layer cake.
Suzanne Boles