Polish Beet Cake

• 1-1/2 cups sugar
• 1 can (15 ounces) diced beets, drained
• 1 cup canola oil
• 3 eggs
• 2 ounces unsweetened chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 cup warm milk (110u0b0 to 115u0b0)
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 cup sugar
• 3/4 teaspoon vanilla extract

1. In a large bowl, beat the sugar, beets, oil, eggs, chocolate and vanilla until well blended. Combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Pour into a greased and floured 10-in. fluted tube pan.
2. Bake at 350u0b0 for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For frosting, in a large bowl, beat butter and sugar until fluffy. Beat vanilla. Gradually beat in milk, 1 tablespoon at a time, until smooth. Frost top and sides of cake. Refrigerate leftovers.

sugar, beets, canola oil, eggs, chocolate, vanilla, warm milk, flour, baking soda, salt, butter, sugar, vanilla

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