BEET AND CARROT CAKE

3/4 c. rapeseed oil 3 tsp. baking powder

11/2 c. granulated sugar 1/4 tsp. salt

3 eggs, separated 1 tsp. cinnamon

1 tsp. vanilla 1c. finely grated raw carrots
3 tbsp. hot water 1c. finely grated beets (raw
2c. sifted flour or cooked)

1/2 c. chopped walnuts

Combine oil, sugar, egg yolks, vanilla and hot water; beat
well. Combine flour, baking powder, salt and cinnamon; beat
into oil-sugar mixture. Add carrots, beets and nuts; beat
well. Fold in stiffly beaten egg whites. Spread batter in
a greased 9" x 13" pan and bake at 350°F. about 50 minutes.

RED BEET CHOCOLATE CAKE

1 3/4 c. sifted flour 1c. rapeseed oil

1 1/2 c. granulated sugar 1 tsp. vanilla

1 1/2 tsp. baking soda 4 eggs

Lf/2 tes. sait 11/2 c. finely grated
6 tbsp. cocoa cooked beets

In a large bowl, combine flour, sugar, baking soda, salt and
cocoa. Stir in oil and vanilla. Add eggs one at a time,
beating well after each addition. Add beets, blend well.
Spread batter in a greased 9" x 13" pan and bake at 350°F.
about 50 minutes.

CHOCOLATE CAKE

2 c. white sugar 2:2/3- o> fleur

2/3 c. rapeseed oil 2 tsp. baking powder
2 eggs 2/3 c. cocoa

2 tsp. vanilla 1 tsp. salt

Beat 4 minutes 2 tsp. soda

Sift and add alternately with 2 cups boiling water. Bake
in 9" x 12" greased pan for 50 minutes in 325°F. oven.