Chocolate Beet Cake

No beets in your garden?  Try canned beets.
6 medium beets, enough to make 1 1/4 C mashed beets
1 3/4 C plus one T flour
1/2 C cocoa
1/4 C instant chocolate pudding mix (about 1/2 a small pkg)
2 tsp baking soda
1 tsp salt
1 1/2 C sugar
3 large eggs
1/4 C sour cream
1 C vegetable oil
2 tsp vanilla

Whipped Cream Icing
2 C whipping cream
the remainder of a small pkg instant chocolate pudding mix (about a 1/4 C)

For cake: Wash the beets well and remove all but one inch of the stems.  Cover with water and bring to a boil and then lower heat and simmer until tender.  Test the largest beet with a sharp knife.  The beets test done when the knife easily slides in.  Drain the beets and run under cold water and slip the skins off with your hands.   Dice into large pieces and put into a food processor or blender and pulse until the beets are finely ground. If you do not have a food processor, mash with a potato masher until very finely mashed. Measure the beets to make 1 1/4 cups. Preheat oven to 350 degrees. In a medium bowl, sift together the flour, cocoa, instant chocolate pudding mix, baking soda, and salt. In a large bowl, using a hand mixer beat the sugar and eggs together until thick. Slowly add the oil, sour cream and beets and then the flour mixture and vanilla. Pour into a greased 9 x 13-inch pan and bake for about 35 minutes.  Test with a toothpick.   

For icing:  In a medium bowl, beat the whipping cream with a hand mixer until frothy. Slowly sprinkle in the instant pudding and continue to beat until thick. Spread over the cooled cake and keep refrigerated.?