BEETNICK CAKE Yield:  25 servings – Serving Size 3 oz.
Preheat oven to 350
INGREDIENTS
22 oz. boiled and peeled beets(save some water for pureeing.)
5 oz. cocoa powder
½ cup oil
3 oz. applesauce
¾ Tbsp. vanilla
1 lb sugar
1 Tbsp baking soda
2 eggs
½ lb unbleached flour
½ lb whole wheat pastry flour

DIRECTIONS
1.  Puree beets in food processor with a little juice from cooking.
2.  Mix all ingredients in mixer.
3.  Pour into greased sheet cake pan.
4.  Bake 40-45 minutes, test with toothpick.
5.  Top with sprinkled powder sugar or vanilla frosting.

Labor saving methods: Use a food processor to chop beets.
Healthy Options: Replace sugar with Agave, Maple Syrup and/or honey

Contributed by Mary Lou LaPierre, Jericho Elementary School, VT
VTFEED – Vermont Food Education Every Day – www.vtfeed.org