Chocolate Beet Cake

Crop Beets

 

•    2 cups all-purpose flour
•    1 1/2 teaspoons soda
•    1/2 teaspoon salt
•    1 1/2 cups sugar
•    1/2 cup cocoa powder
•    3 large eggs, beaten
•    1 cup plus 2 tablespoons vegetable oil, Canola or corn oil
•    1 1/2 cups grated cooked beets
•    2 teaspoons vanilla
•    powdered sugar, optional

Preheat oven to 350°.

Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets. Pour into a greased and floured 9×13-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger.Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.