Chocolate Cake

2 1/4 cups flour
1 1/4 cups sugar
1/4 cup sweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
2 teaspoons vanilla extract
1 tablespoon cider vinegar
1/3 cup canola oil
1 cup warm water
1 cup grated canned beets

Set the oven to 325ºF. Grease a 9x5x4 inch loaf pan. Set it aside. In a bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another, larger bowl, mix together the vanilla, vinegar, oil and warm water. Add the grated beets and stir well.

Add the dry ingredients to the beet mixture and stir well. Transfer the batter to the prepared pan. Bake the cake for 55 to 60 minutes or until the top springs back when pressed lightly with a finger. Let the cake cool in the pan, then turn it out onto a rack, set it right side up, and let it sit until cold.