Red Beet Chocolate Cake
- 1 3/4 cups flour, unbleached all-purpose sifted
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 cups beets pureed
- 2 ounces chocolate unsweetened unsweetened, melted, cooled
- 1 teaspoon vanilla extract
- 1 x powdered sugar sifted
- 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 (180C) F 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.
flour, baking soda, salt, sugar, eggs, vegetable oil, beets pureed, chocolate, vanilla, powdered sugar
Taken from recipeland.com/recipe/v/red-beet-chocolate-cake-35265 (may not work)