Chocolate Beet Cake

I promise, we don't eat all of our veggies in this house pureed in a baked good. I guess I just tend toward those recipes on this blog. But anywho--this is a great way to use beets if you find yourself with a glut. And oh boy, do we have more beets than we know what to do with!

CHOCOLATE BEET CAKE

1 cup butter
1 1/2 cups brown sugar
3 eggs
2 small handfuls of chocolate chips
2 Tablespoons cocoa powder
2 cups of beet puree
2 teaspoons vanilla
2 cups flour (I used whole wheat with no problem)
2 teaspoons baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
powdered sugar for dusting

In a small sauce pan, melt the chocolate chips with 1/4 cup of the butter. Stir in the cocoa powder until smooth and allow pan to cool slightly while proceeding to next step. Cream the remaining 3/4 cup butter with the brown sugar. Add eggs and mix well. Blend the chocolate mixture, beet puree, and vanilla into the creamed mixture (it will appear separated). In a separate bowl, combine the flour, baking soda, salt, and spices. Add the dry mixture into the wet mixture, stirring until well combined. Pour the batter into a greased bundt pan and bake at 375 degrees for 50-55 minutes or until toothpick inserted comes out clean. Allow cake to cool about 15 minutes in the pan before turning out onto a wire rack to finish cooling. Once cake has cooled completely, dust with powdered sugar, slice, and enjoy!