Chocolate Beet Cake (Don't Knock It Till You've Tried It)

1-3/4 cups all-purpose flour

1-1/2 teaspoon baking soda

1/4 teaspoon salt

1 can (15 oz.) whole or quartered beets, drained (reserve liquid)

1-1/4 cups granulated sugar

1 cup vegetable oil

1/2 cup juice from beets

3 large eggs

1 teaspoon vanilla extract

4 squares (1 ounce each) unsweetened chocolate, melted

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.

In medium bowl, measure flour, baking soda, and salt. Whisk to combine. Set aside.

Puree drained beets in a food processor or heavy-duty blender. Scrape into a large bowl. Add sugar, vegetable oil, and 1/2 cup reserved beet juice to the pureed beets and mix on medium speed until combined. Add eggs and vanilla extract, blending until completely incorporated.

Add flour mixture to the beet mixture. Using medium speed, mix until combined, at least two minutes, scraping down sides often. Add melted unsweetened chocolate and mix until combined.

Pour into baking pan. Distribute chocolate chips evenly over the top of the batter. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Do not over-bake or it will become dry. Let cool to room temperature.

Yield: 36 to 48 servings, depending on cut size