Harvard Beet Cake

Name: Harvard Beet Cake
Ingredients: 1 c. oil; 2 Tbsp. butter or margarine; 2 c. sugar; 3 large eggs; 2 tsp. vanilla; 1/2 c. cottage cheese; 1 c. (8 oz. can) crushed pineapple, undrained; 1 c. canned Harvard beets, diced; 2 1/2 c. flour; 2 tsp. baking soda; 1/2 tsp. salt; 1 c. chopped nuts; 1/2 c. shredded coconut

13 ingredients

7 steps

Ingredients

1 c. oil
2 Tbsp. butter or margarine
2 c. sugar
3 large eggs
2 tsp. vanilla
1/2 c. cottage cheese
1 c. (8 oz. can) crushed pineapple, undrained
1 c. canned Harvard beets, diced
2 1/2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 c. chopped nuts
1/2 c. shredded coconut

Directions

1

Mix flour, salt and baking soda together and set aside.
2

In a bowl combine rest of ingredients except nuts and coconut and mix together.
3

If beets are sliced, not diced, then cut them into smaller pieces.
4

Beat mixture until well combined, about 3 minutes; add flour mixture and beat in, then stir in nuts and coconut. Batter will be reddish in color but will turn brown when baked. Spoon into greased and floured 9 x 13 x 2-inch pan and bake at 350° for 50 or 60 minutes, testing with a toothpick to see if it comes out clean.
5

For a glass pan, reduce oven heat to 325°.
6

Cool and cut into squares.
7

Keeps well in covered container.