Beet Chocolate Cake from Asparagus to Zucchini

Ingredients:


2 c. sugar
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1/4 c. oil
3-4 ounces unsweetened chocolate
4 eggs
3 c. shredded beets (steamed until almost tender, cooled and shredded in food processor)



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 degrees for 40-50 minutes, or until knife/toothpick can be removed from the center cleanly.