Chocolate Beetroot Cake
1 1/2 cups canola or vegetable oil
2 cups caster sugar
2 teaspoons vanilla essence
2 1/2 cups plain flour
1/2 cup cocoa
2 teaspoons salt
2 teaspoons bicarb soda
1 x 825g can beetroot, drained and blended
125g cream cheese
30g chocolate, melted
11/2 cups icing sugar, sifted
Beat eggs in a large bowl.
Gradually blend in oil. Mix in sugar and vanilla.
Sift flour, cocoa, salt and soda together. Fold lightly into egg mixture with beetroot.
Pour mixture evenly into two greased 23cm cake tins. Bake in a moderate oven (180C) for 1 hour or until cakes are cooked when tested with a skewer.
Allow cakes to cool in tins for 15 minutes. Turn onto a wire rack to cool completely.
To prepare icing: Beat cream cheese until creamy. Blend in chocolate. Fold in icing sugar. Spread over cooled cake.