Beet Chocolate Cake

Beet Chocolate Cake

From Asparagus to Zucchini cookbook, by the  Madison Area Community Supported Agriculture Coalition

2 cups sugar
2 cups white flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 – 4 oz. unsweetened chocolate
4 eggs
1/4 cup oil
3 cups shredded beets

Heat oven to 325 degrees F.  Grease two 9-inch cake pans.  Whisk dry ingredients together.  Melt chocolate.  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.


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