Red Devil (Beet) Cake

So I had some friends over a while back who are big chocolate fans (choc cake, choc brownies, choc choc...everything) and wanted to put together a dessert. I'm usually a pie or cobbler person myself but was in the mood to branch out. I also had some red beets left over from the previous week's veggie delivery from our local CSA (Two Small Farms). So I've got beets, and I've got chocolate cake desire...and I guess red beets would go well with chocolate.

Ingredients:

1 1/4 cups beet puree
3 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
1 tsp vanilla
1/2 tsp. salt
1 1/2 cups flour
3/4 cups cocoa powder
1 1/2 tsp. baking soda

After having cooked and blended the beets to a bloody pulp (don't get this bloody pulp anywhere outside of the pot...beet stains suck) heat the oven to 350F. In a new bowl beat the eggs very well, until they reach a lemony yellow color (they should also gain some volume). Beat in the oil, vanilla, sugar and salt until all well combined (i.e.: no residual grittiness from the sugar). Work in the beet puree. Sift together flour, cocoa, and baking soda. Work this into the beet-egg mix in three stages until all is nice and moist.

Yeah...it's purple.

Pour this into one 9" round cake pan that has had a round of parchment paper placed in its bottom. Parchment paper is not absolutely necessary but makes getting the cake out...cake. If no parchment paper: grease the bottom of the pan and dust with flour, this should help the cake slide out when finished.

Bake at 350F for about 30-40 minutes, or until a cake tester comes out clean. Let the cake cool completely before trying to get it out of the pan, it's an ass to work with when warm. Top with cream cheese frosting (or whatever your little heart desires) and stuff your face.