I love this recipe, it requires only one bowl to wash up, and the beetroot is easily interchanged with many other flavorings.
370g Melted Ashgrove Unsalted Butter
2 ¼ cups Caster Sugar
4 cups S.R. Flour
1 ½ cups Cocoa Powder
2 Tb Vanilla Essence
2 cups H2O
2 cups of grated fresh beetroot (yes, just grate fresh beetroot)
Sift flour sugar and cocoa, add eggs, essence, melted butter, beetroot and water combine altogether place in a 30 cm greased and lined tin at 180 degrees until cooked.
TIP: take out beetroot and replace with one or a combination of the following;
Zucchini or walnuts or hazelnuts or raisins with a splash of rum
Chocolate chips and cranberries or raspberries or apricots