Chocolate Cake (with Beets)

Suggested Piece: Small Skillet & 1 Qt Sauce Pan

Ingredients

1 cup firmly packed light/dark brown sugar
1 large egg
2 large egg whites
3 oz semisweet –or- bittersweet chocolate, melted and cooled
½ cup beet puree
½ cup low fat (1%) buttermilk
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
Nonstick cooking spray

Directions

Coat small skillet with cooking spray and place on low to “preheat”. Place the brown sugar in a large mixing bowl (or the bowl of an electric mixer) and add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk, and vanilla. Add the flour, baking soda, and salt, and beat until smooth. Pour the batter into small skillet, cover with lid, and turn heat to medium-low. Cook until cake top is no longer wet and center is cooked through. Serve with your desired topping!

Tip: If you don’t have buttermilk place 1½ tsp lemon juice in the bottom of a liquid measuring cup. Fill to the ½ cup mark with 1% milk and let stand for 5-10 minutes.