Beet Chocolate Cake

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.