Beet Red Velvet Poke Cake
Beet Red Velvet Poke Cake - a red velvet cake made with beets instead of food coloring. Topped with vanilla pudding and homemade whipped cream. Decadent, tender, moist, and delicious!
Servings: 20
Equipment
Ingredients
Red Velvet Cake
- 1 15.25 oz box white or yellow cake mix
- 1 Tablespoons unsweetened cocoa powder
- 2 large eggs
- 3 Tablespoons vegetable oil
- 1 16 oz jar Aunt Nellie's Sliced Pickeled Beets
- Water
Pudding Layer
Topping
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup semi-sweet mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a 13x9x2 inch baking pan with nonstick baking spray or grease and flour the pan. Set aside.
- Drain beets; reserve liquid. Puree beets and 1/4 cup beet liquid in food processor or blender until smooth. Add enough water to remaining beet liquid to equal 1 cup.
- Mix together cake mix, cocoa powder. Add beet puree, beet liquid, eggs and oil. Beat for 2 minutes until smooth.
- Pour into prepared pan. Bake for 25-20 minutes, until a tester comes out clean. Remove from oven and let cool for 20 minutes
- Using the back of a wooden spoon, poke holes in the top of the cake about 1 inch a part.
- In a large bowl whisk together pudding mix and milk, until smooth. Pour over cake, making sure to spread into the holes.
- Let the cake set in the fridge for 2 hours.
- Prepare the topping by beating heavy cream, powdered sugar and vanilla together until you have stiff peaks. Spread over the cake. Top with mini chocolate chips.
- Slice and serve. Store any leftovers covered in the fridge.
Video
Nutrition
Serving: 1g | Calories: 229kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 246mg | Fiber: 1g | Sugar: 18g
