Chocolate Beet Cake

FOUND IT: My friend Liz was kind enough to share it.

This is the only way I've ever cooked beets. It's certainly not healthy, but having the beets in there probably makes it a little better than a normal chocolate cake.

The frosting was also Liz's suggestion, but the two recipes don't have to be tied together. Frost it with whatever you like, or just serve it warm with ice cream.

Ingredients for cake:

• 2 cups sugar
• 2 cups flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 3-4 oz unsweetened chocolate
• 4 eggs
• 1/4 cup oil
• 3 cups shredded beets (this was about a bunch and a half of beets for me, peeled and then shredded)

Ingredients for frosting:

•  1 stick of butter
• 2/3 cup cocoa
• 2-3 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla 

Grease two nine inch cake pans (I used a 9x13). Combine dry ingredients. Melt the chocolate slowly, either stirring every 30 seconds in the microwave or using a double boiler, then set the chocolate aside to cool.

Once the chocolate has cooled, combine it thoroughly with the eggs and oil. Add half the dry ingredients to the chocolate mixture, stir, then add half the beets. Repeat this process with the other half of both. Pour the batter into your cake pan (or pans).

Bake at 325 until a fork inserted in the middle comes out clean, around 40-50 minutes.

To make the frosting, melt the butter and stir in the cocoa. Add half the powdered sugar, then half the milk, then repeat with the other halves. Add milk if you'd like the frosting to be smoother. Stir in vanilla, then spread over the cooled cake.