This cake recipe was graciously contributed by Mary Lou LaPierre, Jericho Elementary School, Vermont. It is part of a recipe booklet Vermont Feed has given as a handout from their various conferences and classes that I have had the pleasure of attending over the past four years. You can find a sampling of some of their other recipes in a PDF file here. I have tasted all of their recipes and haven't found one that I didn't like.
(Keep in mind these are written for larger quantities so you could cut the recipes in half or fourths for home use.)
Yield: 25 servings
Set oven to 350 degrees
67 oz. cooked & peeled beets in water (chop in food processor and use juice)
2 cups cocoa powder
1 1/2 cups vegetable oil
1 cup applesauce
2 Tbsp. Vanilla
3 pounds sugar
3 Tbsp. baking soda
1 1/2 pounds unbleached flour
1 1/2 pounds whole wheat pastry flour
Puree beets in food processor with juice. Mix all ingredients in mixer. Pour into greased sheet cake pan (or lined muffin tins). Bake 40-45 min. (if cutting recipe in size I would check after 30 min.) Muffin cups check after 20 min. Test with toothpick. Sprinkle with powdered sugar or frosting of your choice.