A twist on a cake recipe that packs in some farm-fresh beets!
4 ounces semisweet chocolate, chopped
1 cup butter, softened, divided
1-1/2 cups packed dark brown sugar
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1. In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs.
2. In a small bowl, combine the chocolate mixture, beets and vanilla. Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture.
3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.
Yield: 16-20 Servings. Recipe inspired by "Taste of Home"