1 3/4 c. sifted flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
3 eggs
1 c. cooking oil
1 1/2 c. pureed beets
2 (1 oz.) sqs. unsweetened chocolate, melted (can substitute 6 tbsp. cocoa plus 4 tbsp. shortening)
1 tsp. vanilla
Sifted confectioners' sugar (or frosting of your choice)

Sift together flour, baking soda, and salt. Set aside. Combine sugar, eggs, and oil in mixing bowl. Beat with mixer (medium speed) for 2 minutes. Beat in beets, chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into a greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 25 minutes or until cake tests done. Cool in pan. Cover and let set overnight to improve flavor. Sprinkle with confectioners' sugar or frost. Makes 16 servings. Makes a moist and tender chocolate cake.

TIP: Don't tell your guests what's in this cake, certainly not before they eat it!!