Chocolate Beet Bundt Cake

What you'll need


Working Method

Prepare cake mix according to bag instructions. Measure out 5 pounds of batter and mix in 1.5 oz dehydrated beet root powder. Using an 8-inch Bundt cake pans, spray and deposit 2 pounds of batter into each pan. Bake at 350°F until cake springs back lightly when touched. Remove after 10 minutes. Let cool completely. Mix in red flat icing with white flat icing. Ice cakes first, with white icing, then with the prepared pink icing.

Load More Reviews

Chocolate Beet Bundt Cake

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
An error occurred. Please try again.