Chocolate Beet Cake with Raspberry Sauce

http://kidscooking.about.com/od/desserts/r/beet_cake.htm We were extra decadent and served this with a warm chocolate sauce and the raspberry sauce. YUM! Can't taste the beets, but it makes it moist.

We've also made this as a layer cake with cream cheese frosting, which is also excellent

 For the Cake

• 3 large beets
• 1 tsp. olive oil
• 1/2 cup applesauce
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 stick butter, softened
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1-3/4 cups all-purpose flour
• 1-1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cups chocolate chips

Preparation:

1. Preheat oven to 375 degrees F. Spray a 9 x 13 pan with cooking spray & dust with flour (or 2 9 inch round cake pans).
2. Scrub and peel beets.  Cut into chunks that will fit into your food processor.  Drizzle olive oil over beets. Wrap loosely in foil and place on a sturdy baking sheet. Roast 45-55 minutes, until tender when pierced with a fork.
3. Remove from oven and let beets cool 10-15 minutes. 
4. Place beet chunks and applesauce in a food processor, fitted with a metal blade. Pulse until smooth.
5. Beat sugar, butter, vanilla, and eggs together in a large mixing bowl. Add  beet mixture. Mix well.
6. Sift together flour, baking soda, cocoa powder, and salt. Gradually mix into batter until no clumps of flour show. Do not overmix.
7. Stir in chocolate chips. Pour into prepared pan.
8. Bake 45-50 minutes until cake is baked through/toothpick comes out clean.

For the Sauce:

• 2/3 cup granulated sugar
• 1/4 cup fresh orange juice
• 1 (12-ounce) package frozen unsweetened raspberries, thawed

To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.