Mystery Chocolate Cake

Mystery Chocolate Cake

Lenna 0

"A moist cake that is a good keeper. My gardening neighbor brought me this cake along with the recipe several years ago."

Ingredients {{adjustedServings}} servings 180 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
  2. In a large bowl, combine beets, eggs, vanilla, oil, and sugar. Mix with an electric mixer on low speed until well combined.
  3. In a separate bowl, mix together flour, soda, salt, and cocoa. Add to the creamed mixture, beating together well. Pour batter into prepared pan.
  4. Bake for 25 to 30 minutes until done. Cool and frost with your favorite icing.
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Reviews 42

  1. 50 Ratings


Good cake -- very yummy. You'd never know there were beets in it. I don't know if I'd make it if I didn't have a glut of beets from the garden (like now) -- it takes so long to cook the beets -- but I will make this cake again. I decreased the oil by half and replaced it with apple sauce (I do this with all my recipes) and boosted the fibre a bit by using whole wheat flour in place some of the all purpose. (I hadn't done that with cakes before, just breads and muffins, but it worked out fine.) Hopefully that will shave a few grams off the per serving fat content, while still leaving a delicious dessert.


Very yummy cake. I subbed all the oil for a cup of applesauce, added 2 teaspoons of cinnamon and 2/3c dark chocolate chips. I think the cinn masks the somewhat overpowering earthy taste of the beets. Another recommendation is to beat the eggs well for a fluffier cake.


I made this for my daughter's Birthday. It's a recipe I had many years ago and lost. I had cut it from a Chatelaine magazine. I'm glad I've found it again. It's as delicious as I remembered it to be! I'm not about to lose it this time! By the way since I have to stick to a low fat diet because of surgery I made it with a 1/2 c. of oil and substituted a 1/2 c. of unsweetened applesauce for the other 1/2 c. of oil. It turned out perfect and every bit as delicious! The best part about this cake is it's always moist!