Maritimer'S Mint Chocolate Beet Cake

• 1 1/2 cups sugar
• 2 eggs
• 1 cup oil
• 20 ounces pureed beets, in their juice (approx. 1 1/2 12-oz cans)
• 1 3/4 cups flour
• 6 tablespoons baking cocoa
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 teaspoon peppermint extract

1. Preheat the oven to 350 degrees F (~176 degrees C).
2. Blend the sugar, eggs, and oil in a bowl.
3. Mix in the pureed beets. The original recipe called for draining the pureed beets. I think my oven might be hotter than it thinks it is, so I just leave the beet juice in, and it works out OK.
4. Fold in the dry ingredients.
5. Add the vanilla and peppermint flavors last.
6. Pour into a 9x9 inch pan (or 9 inch round plus a couple of cupcakes). (9in =~ 229cm).
7. Bake for 45 minutes or until a bamboo skewer comes out clean.
8. Let cool in the pan until almost room temperature.
9. This is a very moist cake, and it will fall apart if you rush this step.
10. Sprinkle with powdered sugar or ice with real homemade frosting, such as "Silky Vanilla Butter Frosting" (recipe #23715).
11. Didn't know it freezes well; thanks for the tip, BrutalKiss!

sugar, eggs, oil, beets, flour, baking cocoa, baking soda, salt, vanilla, peppermint

Taken from www.food.com/recipe/maritimers-mint-chocolate-beet-cake-62501 (may not work)