This is an old-fashioned beet cake recipe I found when I was looking for a way to use the beets we got in our CSA share the first year we were members. It is super moist and the beet flavor plays really well with chocolate - kids and adults love it!
1 cup butter, divided
1 ½ cups packed dark brown sugar
4 oz. semisweet chocolate
2 cups pureed cooked beets (either boil or bake them, slip the skins off, chop into manageable pieces and blend. It helps to add a little water when pureeing)
1 tsp vanilla extract (I’ve also used orange)
2 cups all-purpose flour
2 tsp baking soda
¼ tsp salt
Confectioners’ sugar for dusting
In a mixing bowl, cream ¾ cup butter and brown sugar. Add eggs, mix well. Melt chocolate with remaining butter and stir until smooth, then cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (it will appear separated). Combine flour, baking soda, and salt; add to the creamed mixture and mix well. Pout into a greased and floured 10-in bundt pan. Bake at 375° for 45-55 min or until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dusts with confectioners’ sugar. Enjoy!!