1 3/4 c Flour; Unbleached, Sifted
1/2 ts Salt
3 Eggs; Large
1 1/2 c Beets; Pureed
1 ts Vanilla Extract
1 1/2 ts Baking Soda
1 1/2 c Sugar
1 c Vegetable Oil
2 oz Unsweetened Chocolate; *
Confectioners’ Sugar; Sifted
* Melt and cool the 2 1-oz squares of baking chocolate.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ 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 350 degree 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. NOTE: This is
similar to a recipe that I had from one of the local cooking shows
that was sent out to the listeners when the Red food coloring was
banned. While I have not tried this recipe, I did make the other one
and it was good. But the other recipe is long gone.
Yields
16 servings