Red Beet Devil's Food Cake
|Unsweetened chocolate||3 Ounce|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Confectioners sugar||1 Tablespoon (For Dusting)|
1. In a medium saucepan, combine the beets and enough water to cover. Bring to a boil over high heat, reduce the heat to moderately low and simmer until tender, about 1 hour. Drain, rinse with cold water and peel the beets. In a food processor, puree until completely smooth.
2. Preheat the oven to 350°. Lightly grease a 13-by-9-by-2-inch baking pan. In a small double boiler, melt the chocolate. Set aside to cool.
3. In a medium bowl, whisk the granulated sugar with the eggs and oil until blended. Stir in the pureed beets and the cooled chocolate.
4. Sift the flour with the baking soda. Stir the dry ingredients into the chocolate-beet mixture. Spoon the batter into the prepared pan and bake for 25 to 30 minutes, or until the cake springs back slightly when touched. Transfer to a rack to cool completely. Dust the top of the cake with confectioners' sugar.