16 Oct Beet Chocolate Cake
From the book: Asparagus to Zucchini
1/2 cup sugar, 2 cups flour, ½ tsp salt, 2 tsp baking powder,1 tsp. baking soda.
3-4 ozs. Unsweetened chocolate, 4 eggs, ¼ cup oil, 3 cups shredded raw beets.
Heat oven to 325 degrees. Grease two 9 inch cake pans. Whisk dry ingredients together.
Melt chocolate in a double boiler. Cool and then blend together with eggs and oil.
Combine flour mixture with chocolate mixture alternating with beets. Pour into pans and bake until a fork can be removed cleanly from center 40 to 50 minutes.
Makes 10 generous servings.