The picture I posted yesterday is of Secret Chocolate Cake from Simply in Season. It is very good and moist! I know it makes me a non-purist to use my veggies to make cake, but Mark (the husband) doesn't like many veggies cooked. Especially if they get soft when cooked. So, I was really struggling with how to make the beets and decided to try this first. If we get more from the CSA I'll cook them and eat them straight.
So, here is the recipe if you don't have the book. And if you don't have the book, you should! It is the best in season type of cookbook I've looked at. I checked many of them out of the library but this is the one I bought.
This is the recipe as written in the book with my changes in parenthesis:
2 cups beets (cooked, peeled (I didn't peel them) and chopped)
1/2 cup applesauce (I used my homemade and canned applesauce)
Puree until smooth, set aside.
1 1/2 cups sugar (I used 1 cup)
1/2 cup oil
1/2 cup plain yogurt (I used chocolate yogurt)
Combine in large mixing bowl and beat with electric mixer for 2 minutes
1/2 cup baking cocoa
1 1/2 tsp vanilla
Add along with pureed beets, beat for another 90 seconds
1 1/2 cup flour
1 cup whole wheat flour (I used white whole wheat for all the flour)
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Gradually sift into the batter, mixing it with a spoon until just blended
1/2 cup chocolate chips
Pour into 9X13 inch baking pan. Cook at 350 F 40-50 minutes, until knife comes out clean.