Instructions: * (Sugar twin is one that remains sweet after cooking)

(or 1/4 Cup sucanat)

Put raisins in a small bowl and pour over 1/2 cup boiling water.

Set asside to steep for 20 minutes. In a large bowl, blend together cocoa and 3/4 Cup boiling water. Set cocoa asside to cool.

Heat oven to 350 degrees F. Lightly coat a 9-inch cake pan with non-stick spray. Dust pan with 1 or 2 Tbsp flour, coating completely.

Over a medium bowl, sift together flour, soda, and salt. Transfer raisins and water to the beaker of a hand-held mixer or blender and puree. Add beets and and 3/4 of the 1 cup cool water to the puree. Dissolve cornstarch in remaining 1/4 cup water. Stir raisin and beet puree, dissolved cornstarch, sugar, and vanilla into cocoa mixture. Before proceding, this mixture should be at room temperature.

Quickly stir dry ingredients into cocoa mixture. Do not stir longer than needed to thouroughly mix the two. Scrape batter into prepared pan and smooth the surface. Bake on top shelf for 35 to 40 minutes, or until a toothpick inderted in the middle of the cake comes out clean.

Let cake sit in pan for 10 to 15 minutes and then remove to a wire rack. Cool cake completely before cutting.

per 1/6 250 calories (using sugar twin)

I have been baking it in one big (9") round pan. It comes out looking a bit, um, rustic, with a rough surface rather than a smooth one. If you dust the top with abit of cocoa, through a wire mesh, it will look quite nice. (Powdered sugar would do the trick too, if you use it) I think
you could bake the cake in two thinner (8") layers, just be sure to decrease
the cooking time.

Not my recipe, Tina Hulbes on the low fat list. But a chocolate-beet cake
type recipe none the less. And I havent even converted it to English :-)

[Kathy]

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