Chocolate Cake Recipe Beet

Preparation

Preheat oven to 350 degrees F. place rack in center of oven. Line A release paper 9 x 13 inches.

In a medium bowl, combine flour, measure, baking powder and salt. Whisk mix. Set aside.

Puree drained beets in a food processor or blender difficult. Pour into a large bowl. Add the sugar, vegetable oil and 1/2 cup beet puree reserved beet juice and mix on medium speed until smooth. Add eggs and vanilla extract, mix until completely incorporated.

Add the flour mixture to the beet mixture. At medium speed, mix until blended, at least two minutes, scraping the sides often. Add melted unsweetened chocolate and mix until smooth.

Pour. In the baking dish Chocolate chips evenly over the top of the mass. Bake for 30-35 minutes or is used to toothpick in the center comes out clean. Not too long or it will dry. Cool to room temperature.

This cake is moist and delicious without covering. However, if you want to dress up, you can frost and icing sugar to sift with your favorite frosting.

Yield: 36 to 48 servings, depending on cut size

_{Chocolate Beet Cake Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.}