8 ounces beetroot
Half a teaspoonful of Vanilla extract
250 ml Vegetable oil
8 ounces of Caster sugar
225 g Plain flour
One and a half teaspoons of Bicarbonate of soda
Quarter teaspoon of salt
6 rounded Tablespoons of Cocoa powder
Boil the beetroot for at least half an hour depending upon the size, until soft, then skin, and puree when cool.
Preheat the oven to Gas 4 / 180 C
Grease and flour a baking tin about 9 inches x 12 inches x 2 inches
In a large bowl place the pureed beetroot, beaten eggs, vanilla extract, vegetable oil and caster sugar, beating well between adding each ingredient so a nice batter mix. In a separate bowl mix the flour, Bicarbonate of soda, salt and cocoa, stirring carefully between ingredients. Add the flour mix to the large bowl of beetroot mix and beat steadily until all ingredients are blended in and even
Pour into the baking tin and bake for 25 to 30 minutes until cooked through. Leave to cool then cut into squares, and remove from the tin onto a wire rack.
Decorate with toppings of your choice, for example a dusting of icing sugar, white or pink icing, and chocolate curls etc
Cook and puree the beetroot the day before and keep covered in the refrigerator ready