Red Velvet Cake

Ingredients:

4 ounces unsweetened chocolate, chopped

1 cup pureed cooked beets

2 1/4 cups flour

1/3 cup cocoa

2 teaspoons baking soda

1/2 teaspoon salt

4 ounces unsalted butter, softened

1 1/4 cups firmly packed light brown sugar

1 cup sugar

3 eggs

2 teaspoons vanilla

2/3 cup buttermilk

2 teaspoons cider vinegar

Directions:

Preheat oven to 350 degrees.  Grease 2 (9 inch) cake pans.

Melt chocolate in double boiler and set aside.  Sift together flour, cocoa, baking soda and salt.  In a bowl, beat butter, sugars, eggs and vanilla until light and fluffy, about 5 minutes.  Beat in chocolate.  In four steps, alternately beat in flour mixture and buttermilk mixed with vinegar, beginning and ending with flour.  Beat until incorporated.  Add pureed beets and mix until well blended.

Divide the batter between the pans.  Bake for 30 to 35 minutes, or until cake tester instered in center comes out clean and top of cake springs back when lightly greased.  Cool cake in pans on wire racks for 10 minutes and invert onto racks to cool completely.