Chocolate Beet Cake with Rich Chocolate Frosting

1-1/2 cups cooked, peeled, and puréed beets
3 ounces unsweetened chocolate
3 eggs
1-1/2 cups sugar
1 cup oil
1 teaspoon vanilla
1-3/4 cups flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
Optional: red, white, or pink roses with sweet woodruff blossoms, red roses with French lavender blossoms, or gladiolus blossoms, for garnish.
Prepare the beets and set aside.
Melt the chocolate in a double boiler; remove from heat and cool slightly.
stirring well after each addition.
In a separate bowl, sift together the flour, baking soda, and salt and set aside.
Combine the dry ingredients with the chocolate mixture and beat until just blended.
Preheat oven to 350 degrees.
Bake for about 35 minutes or until toothpick comes out clean when inserted into the middle.
Remove from oven and cool before frosting.

Rich Chocolate Frosting
2 ounces unsweetened chocolate
3/4 cup butter
1 cup sugar
1 teaspoon vanilla
1/4 cup flour

Melt chocolate in a double boiler. Remove from heat and set aside to cool.
In a bowl, cream the butter, add the sugar, and beat for 5 minutes until smooth. Add the vanilla and cooled chocolate and beat thoroughly. Set aside.
In a saucepan, combine the flour and 1/4 cup of the milk. Bring the milk to a boil over medium heat, stirring constantly. Reduce the heat to a simmer and continue stirring for 2 minutes. Remove from heat and cool quickly by placing the saucepan in a bowl of cold water, stirring all the while.
When cool, add to chocolate mixture and mix thoroughly.
Spread the frosting over the cake and refrigerate just until it sets.
Garnish with flowers.