From Zephyr Community Farm
2 cups sugar 1/4 cup oil
2 cups flour 3-4 ounces unsweetened chocolate
1/2 tsp. Salt 4 eggs
2 tsp baking powder 3 cups shredded beets
1 tsp baking soda
Combine dry ingredients. Melt chocolate very slowly over low heat or in a double boiler. Allow chocolate to cool then blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into 2 greased 9 inch cake pans. Bake at 325 for 40-50 minutes, or until fork can be removed from the center cleanly. Ten servings.
OK, so I made this recipe with cocoa powder, and oil as a substitute for the chunk chocolate and it turned out great and easy, no melty business. I used to use a different beet cake recipe that called for cooked, pureed beets, and it was a more moist cake in the end. But this one is fast, and nobody turned it down when I offered to share it. I also made a cream cheese frosting to top it. Something about all this dim, cool weather we’ve been having made me want to turn all the vegetables into desserts. I did it with carrots, too.