I've come to grudingly like beets over the past few years.  Rachel was trying some diet a few years ago that called for massive quantities of beets. So I found myself eating them by the can also, and they were pretty darn good. Beets are a staple in most Amish gardens and plates of pickled red beets are a mainstay at most after-church meals.  But, there is another, even tastier use for beets: in cake!!! Yum, this is a really, really smooth, moist, chocolately cake that Lovina makes from time to time during beet season. Sooo, as you plan your garden, make room for more beets....you can eat them for dessert! 

1 1/2 cups sugar
3 eggs
1 cup oil
1 1/2 cups cooked, pureed, fresh beets
2 (1-ounce) squares unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Sifted confectioner's sugar

Mix flour, soda and salt. Set aside. Combine sugar, eggs and oil in mixing bowl. Stir vigorously (those who use electric mixers can use them here at medium speed for 2 minutes). Beat in beets, chocolate and vanilla.

Gradually add dry ingredients, beating well after each addition. Pour into buttered 9- by 13-inch cake pan. Bake at 350 degrees for 25 minutes or until cake tests done. (For testing, a toothpick, when inserted into center of cake, comes out clean.) Cool in pan. Cover and let stand overnight to improve flavor. Sprinkle with powdered sugar.

P.S. You can put cream cheese icing on instead of powdered sugar.