Chocolate Beet Cake

Directions

1. 1
   Start by making the beet puree. Peel and chop all the beets and place them in a sauce pot filled with water. Boil until fork tender, then blend while beets are still warm. You may add some of the boiled water in to make a smooth puree. Set aside 2 tablespoons for the glaze, and the rest should be about 1 cup for the cake.
2. 2
   Preheat oven to 350°F (176°C). Cut a piece of parchment the size of your cake pan and spray baking spray around the bottom and edges. Place parchment over the bottom and spray again.
3. 3
   Sift together cocoa powder, flour, baking soda, and salt. Set aside.
4. 4
   In a standing mixer fitted with a paddle attachment, mix oil and sugar. Add eggs. Next, alternately add flour mixture and warm water until smooth. Lastly, add beet puree and vanilla.
5. 5
   Pour mixture into prepared cake pan. Bake in the center of the oven for 50-55 minutes or until a toothpick comes out clean. The cake will dome up not spill over.
6. 6
   When cake is out of the oven, start the glaze. Sift powdered sugar into a medium size bowl. Add beet puree, corn syrup, and water and whisk until smooth.
7. 7
   Place cake on a rack to glaze or just glaze while on a cake plate. You can keep this cake out for a week and it won't dry out. Enjoy!