Beet-Chocolate Cake

(From Asparagus to Zucchini)      

 

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

 

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 F. for  40-50 minutes, or until fork can be removed from the center cleanly.  Serves 10.