Chocolate Beet Bundt Cake
What you'll need
Dawn Exceptional® Baker's Request™ Dark Devil's Food Cake Mix (00581167)
Water
Bakery Essentials™ Soybean Vegetable Oil (02505321)
Beet root powder
Bakery Essentials™ No Stick Pan Coating (02498154)
Dawn Exceptional® Fon Dip White Flat Icing (00018952) -OR- Dawn Exceptional® Enhanced Stability White Flat Icing (00672560)
Directions
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 beetroot powder into white flat icing, reserve. Ice cakes first, with white icing, then with the prepared pink icing.
CHEF TIPS:
CHEF TIPS
This cake can be made with clean label ingredients, just sub the following Dawn Balance items for a clean take on this classic cake:
- Dawn Balance® Cleaner Ingredient Chocolate Cake Mix (02465913)
- Dawn Balance® Cleaner Ingredients White Flat Icing (02472629)
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Chocolate Beet Bundt Cake
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