Chocolate beet cake

1 1/3 cups self rising flour

2/3 cup cocoa powder

1 tsp baking soda

1 1/4 cups sugar

9 oz beets cooked and pureed

3 eggs

1 tsp vanilla

2/3 cup oil

icing

1/4 cup icing sugar

1 tbsp beet juice

Sift flour, cocoa, baking soda, then stir the sugar.

Puree the cooked beets in a blender and remove the juices with a strainer. Leave the juice aside for the icing. Add the beet pulp, eggs, vanilla, oil and blend in a blender till it doubles in volume. Pour the beet mixture to the dry ingredients by gently folding with a spatula.

Pour the batter into an oiled and lined 9" baking pan and bake at 350F for 40 to 45 minutes until a skewer comes out clean. If the cake starts to brown too much on the edges cover the top with an aluminum foil by making a large hole in the centre to let the steam out.

Remove the pan from the oven and cool 5 to 10 minutes in the pan. Then leave the cake in a rack to cool completely before putting icing.

Make a thick icing and spread it over the cake by letting it to drizzle down the sides of the cake.

This soft delicious cake recipe is adapted from the book Bake and decorate and goes to the New u event, ABC series dessert and cooking concept chocolate fest.

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