Educated Beet and Blueberry Bundt
Preheat oven to 350°F. Coat 12 cup Bundt pan with vegetable spray. Drain blueberries over glass measuring cup, to measure 1 cup blueberry juice. Pour juice into large mixing bowl. Set blueberries aside. Pour ½ jar beets (including sauce) into the bowl of a food processor or blender. Puree until smooth. Measure ½ cup beet puree; add to the mixing bowl with the blueberry juice. Add cake mix and eggs. Blend mixture on low speed until moistened. Beat at medium speed for 2 minutes. Fold in blueberries. Pour batter evenly into prepared pan. Bake for 40 to 50 minutes. Cake is done when toothpick inserted in center comes out clean. Remove cake from oven and let cool on rack for 30 minutes. Turn cake onto serving plate. Scoop hot fudge into a small bowl. Heat in microwave until soft and pourable. Drizzle warm hot fudge over cake before serving. *Results with water-packed blueberries may vary.
This cake is fudgy and moist, and you'd never know beets are in it, but best of all, the fat is reduced by 1/2! To use Harvard Beets as an oil replacement, simply puree the entire jar (juice and all) in a food processor or blender. Return the beets to the jar, and refrigerate until ready to use. *Results with water-packed blueberries may vary. Prep time: 5 min Bake time: 40 min