Chocolate Beet Cake

Preheat oven to 400 degrees.

Wash beets and place in roasting pan with 1/2 cup water. Cover and bake for 45 minutes to 1 hour, or until easily pierced with a fork.  Dunk beets in cold water, then using your fingers, slip off the peels. Coarsely chop, then puree in a food processor or blender. Measure out 2 cups and set aside.

Reduce oven temperature to 375.  Lightly coat a 10 cup bundt or tube pan with oil and dust with flour.  In large bowl sift together flour, baking soda and salt. Set aside.

In a double boiler or small pan, add chocolate and 1/4 cup oil. Heat on low heat just until chocolate melts. Stir until well combined. Set aside.

In large mixing bowl, beat together eggs and sugar until fluffy. Slowly add remaining 1/4 cup oil, yogurt, vanilla, the chocolate mixture and 2 cups beet puree. Gently add flour mixture, stirring by hand just until combined.  Pour batter into prepared pan.  Bake 45 minutes, or until toothpick inserted near center comes out clean. Set pan on wire rack and cool for 30 minutes. Run a thin knife around inner and outer edges.  Invert on rack.  Let cool completely before glazing.

To make the glaze: beat together cream cheese and powdered sugar until light and smooth.  Then add milk and vanilla.  Add milk and/or powdered sugar to get desired consistency.  Drizzle over cake.