Chocolate Beet Cake

1 can (15 oz.) whole beets, drained (save juice)
1 1/4 cups granulated sugar
1 cup oil
1/2 cup juice from beets
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
3 squares (1 oz. each) unsweetened chocolate, melted

Sift together salt, baking soda, and flour. Set aside. Place beets in blender jar and puree. Add sugar, oil, and beet juice to beets and blend. Add eggs and vanilla. Blend well. Pour the beet mixture into a mixing bowl and add the dry ingredients. Mix well on medium speed for approximately one minute. Stir in melted chocolate. Pour batter into two greased and floured 8- or 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Let cool. Frost with your favorite chocolate frosting and decorate top with chocolate curls if desired.

To make chocolate curls: Melt semi-sweet chocolate chips or semi-sweet baking squares in the microwave. Invert a baking sheet and spread the chocolate in a thin layer over the sheet. Let set in refrigerator until chocolate is set but not hard. Take a spatula and scrape the chocolate from the pan to create a curl. The curls will be as wide as the spatula used. If the chocolate breaks let it soften at room temperature. If it is too soft, return to the refrigerator for a few more minutes. When you have the right consistency you will be able to create beautiful chocolate curls. Place a pile of curls on the cake and lightly dust with powdered sugar.

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