Among the farm members, I've discovered that we have both beet lovers and beet haters. I thought I would share this recipe to see if chocolate and sugar might function as the great equalizers in the raging beet debate. If you love beets, you will delight in the secret ingredient in this cake, and if you hate beets, hopefully someone will make the cake for you and you won't even know you're eating beets until you exclaim in delight, "This is DELICIOUS!"
 
2 c sugar
2 c flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp baking soda
1/4 c oil
4 eggs
3 c shredded beets
5 oz unsweeted chocolate
 

• Oven to 325
• Mix together dry
• Melt chocolate in a double boiler, then cool
• Blend chocolate with eggs and oil
• Mix wet with dry, alternating in the beets
• Pour batter into 9 inch cake pans (2 pans, greased)
• Bake 40-50 minutes
• The cake is great with a coffee cream cheese frosting: 8 oz. cream cheese mixed with 3 Tbs. brewed coffee and sugar to taste, blended in a food processor.