You will need 2 cups of fresh cooked beetroot, mashed.
Place 2 cups of mashed beetroot in a mixing bowl and then stir thoroughly through 2 teaspoons of vanilla essence
In a second bowl beat together thoroughly:
2 cups of white sugar1½ cups of vegetable oil4 free range eggs
2+1/2 cups of Plain Flour2 teaspoons of Bicarbarbonate of soda2 teaspoons of salt1/2 Cup of Cocoa
Incorporate the beetroot mixture and the flour mixture alternatively into the egg mixture and stir well until all combined.
Grease and line your prepared tin, pour the mixture in and bake in 180ºc pre-heated oven for about 45 minutes. The more moisture in the beetroot the longer the cake will take to cook.
Decant after 5 minutes out of the oven. Ice with you favourite icing.