Chocolate Beet Cake

Are you wondering what to do with the last of the Beets in your garden.  I made this cake for a group this last weekend and not one person could detect the Beets and the entire cake was enjoyed by all.  Give it a whirl and let me know what your picky Beet eaters thought.
I made this cake again last night.  ..making a few more changes to get the flavour and crumb just right.
It is moist and it stays moist!!
No beets in your garden?  Try canned beets. .but not pickled!!

• 6 medium beets, enough to make  1 1/4 cups mashed beets 
• 1 3/4 cups plus one tablespoon flour
• 1/2 cup cocoa
• 1/4 cup instant chocolate pudding mix (about 1/2 a small package)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 cup vegetable oil
• 2 teaspoons vanilla

1. Wash the beets well and remove all but 1 inch of the stems.  Cover with water and bring to a boil and then lower heat and simmer until tender.  Test the largest beet with a sharp knife.  The beets test done when the knife easily slides in.  Drain the beets and run under cold water and slip the skins off with your hands.  
2. Dice into large pieces and put into a food processor or blender and pulse until the beets are finely ground. If you do not have a food processor, mash with a potato masher until very finely mashed.
3. Measure the beets to make 1 1/4 cups. 
4. Preheat oven to 350 F.
5. In a medium bowl, sift together the the flour, cocoa, instant chocolate pudding mix, baking soda and salt.
6. In a large bowl, using a handmixer beat the sugar and eggs together until thick.
7. Slowly add the oil, sour cream and beets and then the flour mixture and vanilla.
8. Pour into a greased 9 X 13 pan and bake for about 35 minutes.  Test with a toothpick. 

 Whipped Cream Icing

• 2 cups whipping cream 
• remainder of a small package instant chocolate pudding mix (about a 1/4 cup)

1. In a medium bowl, beat the whipping cream with a hand mixer until frothy.
2. Slowly sprinkle in the instant pudding  and continue to beet until thick.
3. Spread over the cooled cake and keep refrigerated.