Chocolate Beet Cake

from CSA Member Erica Linden


2 c. chopped beets
1 c applesauce
1 c suga
1/2 c vanilla yogurt
1-2 eggs (I use 1 for muffins and 2 for cake)
1 1/2 tsp vanilla
1 c wheat flour
1 c all purpose flour
1/2 c cocoa
1 1/2 tsp b. soda
1/2 tsp salt
1/2 c chocolate chips

Combine beets, 1/2 c applesauce in blender, puree and set aside

Combine dry ingredients, set aside

Beat sugar, 1/2 c applesauce, yogurt, eggs, vanilla for 2 minutes

Add 1/2 dry ingredients, alternating with beet mix until all blended

Pour 1/2 batter into greased bundt pan

Sprinkle chocolate chips, cover with remaining batter

Bake 350 degrees for 45-50 min, cool 10 min, remove from pan.  Cool completely.  Cover with powdered sugar (or simple powdered sugar/butter frosting...or chocolate ganche, which has been recommended to me but never tried.)  It is delish without any topping at all!

"Often my girls like to make this recipe as mini-muffins so we only use 1 egg and bake for 8 min.  When you have an excess of beets - boil them and puree them and then freeze in 2 c amounts for cake recipes later!" - Erica Linden