Beet Cake

• 4 ounces semisweet chocolate, chopped
• 1 cup butter, softened, divided
• 1-1/2 cups packed dark brown sugar
• 3 eggs
• 2 cups pureed cooked beets
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• Confectioners' sugar

1. In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs.
2. In a small bowl, combine the chocolate mixture, beets and vanilla.
3. Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture.
4. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375u0b0 for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.

semisweet chocolate, butter, brown sugar, eggs, beets, vanilla, flour, baking soda, salt, confectioners

Taken from www.tasteofhome.com/recipes/beet-cake/ (may not work)