I found this many years ago, made and entered it in our County Fair and won Grand Champion. I sent it to Gooseberry Publication as well and got published in one of their dessert cookbooks. The first time I made it, I kept everyone out of the kitchen so they wouldn't see the beets or they never would have tried it. This is so moist and chocolatey, really yummy. Hope you try and enjoy.
1Preheat oven to 375 degrees. Grease 10-12 cup Bundt pan, then dust with Cocoa powder rather than flour. It makes a better presentation.
2Sift together flour, baking soda and salt onto a sheet of waxed paper. Melt chocolate with 1/4 c oil in top of double boiler over hot water. Coo slightly. Puree beets.
3Beat together granulated sugar and eggs in large bowl until light and fluffy. Slowly beat in remaining 3/4 c oil, beets, chocolate mixture and vanilla. Slowly stir flour mixture into batter. Pour into prepared pan.
4Bake in oven for 1 hour or until a wooden pick inserted comes clean. You might start checking after 50 minutes.
Cool on wire rack. Invert to serving dish and dust with powdered sugar.