Beet Chocolate Cake

2 cups sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3-4 ounces unsweetened chocolate
4 eggs
1/4 cup oil
3 cups shredded beets

Heat oven to 325 degrees.  Grease two 9-inch cake pans.  Whisk dry ingredients together.  Melt chocolate very slowly over low heat or in a double boiler.  Cool chocolate; blend thoroughly with eggs and oil.  Combine flour mixture with chocolate mixture, alternating with the beets.  Pour into pans.  Bake until fork can be removed from center cleanly, 40 – 50 minutes.  Makes 10 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


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