Chocolate Cake Using Beet Puree!

I've tried this and it's really good. From Deceptively Delicious by Jessica Seinfeld:

BATTER
Nonstick cooking spray
1 cup firmly packed brown sugar (light or dark)
1/4 cup canola or vegetable oil (or transfat-free soft tub margarine spread
1 large egg + 2 large egg whites
3 ounces semisweet or bittersweet chocolate, melted and cooled
1/2 cup beet puree
1/2 cup lowfat (1%) buttermilk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

CREAM CHEESE FROSTING
1 (8 ounce) package reduced-fat cream cheese - softened
3/4 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract

1. Preheat the over to 350 F. Coat a 9-inch baking pan with cooking spray.

2. In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the whole egg and the egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla.

3. Add the flour, baking soda and salt - beat until smooth.

4. Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center (35 to 40 minutes). Let the cake cool 5 minutes in the pan before turning it out onto a rack to cool completely.

5. Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth. Slice the cooled cake in half horizontally. Spread the frosting over the top and between layers.

6. Refrigerate leftovers (I don't know what these things called leftovers are) in an airtight container for up to 4 days.

It would be more more delicious if you post the pictures of your chocolate cake. Recipe is looking good. I'll go for it.

Since we are on the subject of beets....
What are you feelings about using beet puree in breads/muffins/cakes etc. It seems like we could add it into things just like zuchinni and carrots,etc.
I can't wait for my fall ones to mature so I can try it!!