HOME FLIP		CHOCOLATE BEETROOT CAKE Ingredients: 2 cups freshly cooked and mashed beetroot 350 grams butter 2 cups raw sugar 4 eggs 310 grams plain flour ½ cup cocoa 2 teaspoons bicarb soda Icing: 250 grams lite cream cheese (regular is fine) 1 cup icing sugar zest of two oranges Method: Peel and chop beetroot in bite sizes. Place in a saucepan with a little salt and cover with water. Boil for 45-60 minutes or until soft. Mash and set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time. Add beetroot and stir well. Sift in flour, cocoa and soda. Stir until well combined. Transfer mixture to a greased 23cm spring form cake tin. Bake at 180degrees C for 60 minutes or until skewer comes out clean. Allow to stand for ten minutes in the cake tin before turning out onto a wire rack to cool completely. For the icing, simply beat all the ingredients together until light and fluffy. Spread over cooled cake.