Red Beet Chocolate Cake

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	Flour - unbleached, sifted
1 1/2 teaspoons	7.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 1/2 cups	297g / 10oz	Sugar
3		Eggs - large
1 cup	237ml	Vegetable oil
1 1/2 cups	355ml	Beets - pureed
2 oz	56g	Unsweetened chocolate - *
1 teaspoon	5ml	Vanilla extract
1		Confectioners' sugar - sifted

Recipe Instructions

* Melt and cool the 2 1-oz squares of baking chocolate.

Sift together the flour, baking soda and salt; set aside.

Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes.

Beat in the beets, cooled chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan.

Bake in a preheated 350F oven for 25 minutes or until cake tests done.

Cool in pan on rack. Cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar.

NOTE: This is similar to a recipe that I had from one of the local cooking shows that was sent out to the listeners when the Red food coloring was banned.

While I have not tried this recipe, I did make the other one and it was good. But the other recipe is long gone.

Source:
Taste of Home Magazine, April/May '93, p. 34

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