Linda Gable’s Chocolate Roots Cake

Preheat oven to 350 degrees. Grease a 9-inch cake pan and line bottom with parchment paper.

In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. In a second bowl, whisk together roasted vegetables, coffee, eggs, oil and vanilla. Whisk two mixtures together and pour batter into prepared cake pan. Bake 45 minutes or until the cake pulls away from the side of the pan and a tester inserted in the center of the cake emerges with no crumbs. Cool on a wire rack 20 minutes in pan and then remove from pan. Dust with powdered sugar or drizzle with Chocolate Glaze. Serves: 12

Per serving:  247 calories (percent of calories from fat, 22), 4 grams protein, 46 grams carbohydrates, 2 grams fiber, 6 grams fat (1 gram saturated), 35 milligrams cholesterol, 309 milligrams sodium.

Linda Gable’s Chocolate Glaze

1/2 cup heavy cream

3/4 teaspoon light corn syrup

3 ounces bittersweet chocolate, chopped (about 1/2 cup)

In a small saucepan, bring cream and corn syrup to a simmer. Have chocolate in a medium bowl. Pour warm cream mixture over chocolate and let stand 1 minute. Stir until shiny and smooth. Allow to cool slightly before glazing cake. Makes: 2/3 cup

Per 1-tablespoon serving:  97 calories (percent of calories from fat, 83), 1 gram protein, 3 grams carbohydrates, 1 gram fiber, 9 grams fat (6 grams saturated), 16 milligrams cholesterol, 6 milligrams sodium.