FoodBanter.com - View Single Post

On 27 Dec 2004 20:45:30 GMT, (PENMART01) wrote:

>>Goomba38 writes:
>>
>>It doesn't add to the cake's texture or flavor, so
>>I don't really get the point? In fact, I cringe at
>>the idea of eating all that food dye.
>>Gimme a good old chocolate cake sans the dye, please!
>>Goomba the Scrooge
>
>But what if the red color is natural and nutritious?
>
>Chocolate Beet Cake
>
>Alisa Bangerter - Author of Sweet Surprises for the Holidays
>
>This is a very moist and delicious chocolate cake. The "secret ingredient" of
>beets is what makes this cake so moist.

Cool! We like beets. I'll talk to Crash about giving this a try.

Thank for posting it,
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_