Next time I make it, I'll probably use butter instead of canola oil, but other than that the cake was moist enough, and sweet enough. It would probably taste better with real sugar, but the splenda makes the sweetness less intense.
Ingredients:
1 1/4 c flour
1 1/2 t baking soda
1/4 t salt
1/2 c cocoa powder
2 scoops chocolate protein powder
1 c canola oil/butter
1 c splenda
4 eggs
1 t almond extract
1/2 c milk
2 c beet puree (I needed beet juice for something unrelated, and didn't want to waste the pulp)
1/4 c walnuts, chopped
1/4 c chocolate chips
Directions:
Preheat oven to 350 F.
In a medium bowl, stir together the flour, baking soda, salt, cocoa powder and protein powder.
In a large bowl, mix splenda and oil. Add eggs, extract, milk and beets. Mix well.
Stir the dry ingredients into the wet bowl.
Spread into a 13x9 pan, and sprinkle walnuts and chocolate chips evenly.
Bake for 25-30 minutes, until a knife or toothpick is clean after poking the cake.
While that cools, you can also make a nice cream cheese frosting to go with it. I didn't have powdered sugar, so I just mixed 8 oz of cream cheese with a cup of splenda, with a little oil, chocolate syrup and almond extract. Unconventional, but still tasty!
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