Secret Chocolate Cake
*Adapted from Simply In Season
2 cups beets (cooked, peeled, and chopped)
1/2 cup applesauce
Puree in blender until smooth. Set aside.
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
Combine in a large mixing bowl. Beat with electric mixer 2 minutes.
1/2 cup baking cocoa
1 1/2 tsp. vanilla
Add along with pureed beets; beat another 90 seconds.
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon (optional)
Gradually sift into the batter, mixing it in with a sppon but stirring only until welll blended.
1/2 cup chocolate chips and/or nuts (chopped)
Stir in. Pour into greased 9 X 13 inch baking pan. Bake in a preheated oven at 350F until knife inserted in center comes out clean, 40-50 minutes. To bake in a bundt pan, pour half of batter into the greased pan, sprinkle chocolate chips evenly on top, then add remaining batter.
Variation: Substitute 2-3 cups shredded raw zucchini or summer squash for the cooked, pureed beets. Use the ground cinnamon and add 1/2 tsp. ground allspice.