Seriously, it's the best chocolate cake we've ever had. I know that's crazy, but my very picky husband, who never eats sweets, ate three pieces in one sitting.
The tomato soup adds such a density to each cake, giving every bite an almost dream-like texture. Paired with a gorgeous beet frosting, you'll never want another cake again. (Just ask my husband.)
Recipe adapted from The Mid-Century Menu
Serves about 12
For the cake
For the frosting
To make beet purée, simply add a can of drained beets to your food processor and purée until smooth.
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