Beet-Chocolate Cake

2 cups sugar
2 cups flour
½ t salt
2 teaspoons baking powder
1 teaspoon baking soda
¼ cup oil
3-4 ounces unsweetened chocolate
4 eggs
3 cups shedded beets

Combine dry ingredients. Sift or mix well together. 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. 10 servings.

Zephyr Community Farm

Return to Recipe Page