from Farmer John’s Cookbook
A little summer treat for those members that don’t particularly care for the taste of beets:
oil and flour for preparing the pan
4 oz unsweetened chocolate
1 cup mild vegetable oil, divided
3 eggs
1 3/4 cups sugar
2 cups pureed cooked beets – about 3 medium beets
1 tbls vanilla extract
1 1/2 cups all purpose flour
1/2 whole wheat pastry flour
2 tsp baking soda
1/4 tsp salt
powdered sugar
1. Preheat oven to 375. Lightly coat a 10 cup Bundt or tube pan with oil and dust it with flour.
2. Partially fill the bottom of a double boiler with water and bring to boil over high heat; reduce to a simmer. Put the chocolate and 1/4 cup of the oil in the top of the double boiler. Heat just until the chocolate melts; remove from heat and stir until well combined.
3. Combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the remaining 3/4 cup oil, chocolate mixture, beets and vanilla.
4. Sift the all purpose flour and whole wheat pastry flour into a large bowl. Stir in the baking soda and salt. Gently stir the flour mixture into the egg and chocolate mixture just until flour is mixed in. Do not over mix. Pour batter into the prepared pan.
5. Bake until a toothpick inserted comes out clean, about 45 minutes. Remove the pan from the oven and set it on a wire rack to cool for 30 minutes.
6. Carefully remove the cake from the pan and let cool on the rack. When completely cool, dust with powdered sugar.