Beet-Chocolate Cake

•    2 cups sugar
•    2 cups flour
•    ½ tsp. salt
•    2 tsp. baking powder
•    1 tsp. baking soda
•    ¼ cup oil
•    3-4 ounces unsweetened chocolate
•    4 eggs
•    3 cups shredded beets

Combine dry ingredients.  Sift or mix well together.  Melt chocolate very slowly over low heat or in a double boiler.  Allow chocolate to cool then blend thoroughly with eggs and oil.  Combine flour mixture with chocolate mixtue, alternating with the beets.  Pour into 2 greased 9 inch cake pans.  Bake at 325 for 40-50 minutes, or until fork can be removed from the center cleanly.  Ten servings.
From:  From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce