Chocolate Beet Cake

From Recipes from America’s Small Farms


4 (1 oz.) squares unsweetened chocolate, cut into small pieces         

1 ½ tsp baking powder

1 tsp. baking soda

4 large eggs                                                     

½ tsp salt

2 cups packed light brown sugar                      

1 pound red beets, peeled and grated

                              ½ cup canola oil

1 ¾ cups cream cheese frosting or fudgy chocolate frosting

1 tsp. vanilla extract                                           

2 cups unbleached all-purpose flour


*You can color the cream cheese frosting with beet juice!


Preheat oven to 350F.  Grease 2, 9” round cake pans, line the bottoms with waxed paper.  Melt chocolate in the top of a double boiler.  Keep warm.  Whip the eggs and brown sugar with an electric mixer for about 5 minutes, or until the mixture is noticeably thicker.  Add the oil, whipping until it is incorporated.  Add the vanilla and melted chocolate; scrape the sides and bottom of the bowl.  Sift together the flour, baking powder, baking soda, and salt.  Add to the egg mixture and mix on low speed until well combined, stopping to scrape the bowl.  Fold in the beets.  Pour the batter into prepared pans.  Bake for 40 to 50 minutes, or until the centers spring back when gently pressed.  Let cool completely in the pans on wire racks.  Put one of the cake layers on a serving plate, spread on ¾ cup of frosting, put other layer on top, and frost sides and top of cake.  Enjoy!