Secret Chocolate Cake

2 cups beets (cooked, peeled, and chopped)
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
1/2 cup baking cocoa (sifted)
1 1/2 tsp vanilla
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon (optional)
1/2 cup chocolate chips and/or chopped nuts

1. Puree cooked beets and applesauce in blender until smooth. Set aside.
2. Combine sugar, oil, yogurt, and 3 eggs in a large mixing bowl. Beat with electric mixer 2 minutes.
3. Add baking cocoa, vanilla, and pureed beets to mixture; beat another 90 seconds.
4. In a separate bowl, combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Gradually sift into the batter, mixing it in with a spoon but stirring only until blended.
5. Stir in chocolate chips and/or nuts. Pour into greased 9x13-inch baking pan. Bake in preheated oven at 350 until knife inserted in center comes out clean, 40-50 minutes. To bake in a bundt pan, pour half of batter into the greased pan, sprinkle chocolate chips evenly on top, then add remaining batter.
6. Serve plain, frosted, or in bowls with applesauce.

Summer variation: Substitute 2-3 cups shredded raw zucchini or summer squash for the beets. Use the ground cinnamon and add 1/2 tsp ground allspice.

Source: Simply in Season