CHOCOLATE BEET CAKE

Good morning.  Here it is Monday already.  Time is whizzing by so fast.  Still hot here in California.  We are really ready for a little cool down.  I talked to my friend Marti in New York yesterday and she said it was "almost" 60 degrees, and raining.  That did not sound very appealing.  So I guess I should quit complaining the weather.  Now back to food.  It's time to get in a really good dessert.  And I have one for you.

CHOCOLATE BEET CAKE, some of you are probably saying yuk.  Beets in a cake.  Well don't be fooled.  This is the best chocolate cake ever made. I have been going to Lake Tahoe for 25 years now.  Two weeks every August.  It is a Paradise.  For the first two or three years we always ate lunch at this amazing little Restaurant called The Squirrels Nest.  It was off the road and set back among the pine trees.  All in the open.  It was the most quaint little place, like being in a Fairy tale.  They served sandwiches, soup and wonderful desserts.  The most famous being their Chocolate Beet Cake.  After the first bite I knew that I had to have that recipe.  They very generously shared it with me.  And lucky that they did, for a couple of years later, they closed down and were gone.  A very sad day indeed.  So today I am posting that recipe.  You will never have a Chocolate cake this moist, this rich.  It is Decadent, Delicious, Delightful, Tempting, Luscious, Mouth Watering and more........in other words, make this cake and find out for yourself.

CHOCOLATE BEET CAKE
2 1/2 cups granulated sugar
5 eggs
1 1/2 cups Wesson oil
4 oz baking chocolate (4 squares) unsweetened
3 cups of pureed cooked beets (3 cans) well drained
3 cups of flour
3 tsp baking soda
1/2 tsp salt
1 tsp of vanilla

Melt chocolate in half of the oil.  Beat together sugar and eggs until fluffy, add other half of the oil and beets, add chocolate and oil, mix and beat.  Sift flour, soda, and salt, add, with vanilla to other ingredients.  Bake in a greased and floured bundt pan, with excess in a small 8" cake pan or cupcake pan.  Bake at 350 degrees for 45 to 55 minutes.  Do not open oven door for the first 45 minutes.  DO NOT OVER BAKE.  Frost with your favorite frosting.  You can keep left over cake in the refrigerator for 3 or 4 days and it will still be awesome.

Once you make this cake and your family tastes it, you will never want any other Chocolate Cake.  Try it soon.  It is well worth the effort.

Thanks for stopping by.
Ciao for now.
Grayce