Chocolate Beet Bread

Makes 10-12 servings

• 3 ozs               Chocolate, unsweetened (or semisweet chocolate)
• 1 cup               Cooking Oil
• 1 ¾ cups        Sugar, granulated
• 3 each             Eggs, large
• 2 cups             Beets, cooked and pureed
• 1 tsp                Vanilla extract
• 2 cups             Flour, A.P.
• 2 tsp                Baking Soda
• ½ tsp               Salt

1. Melt chocolate with ¼ cup of the oil, cool slightly.
2. Beat sugar and eggs with mixer until light and fluffy. Slowly beat in the remaining ¾ cup of oil, beets, chocolate and vanilla.
3. Sift together flour, baking soda and salt. Slowly add to batter, stirring well.
4. Spoon ingredients into greased and floured 12 cup bundt pan.
5. Bake at 375º for 1 hour. Cool 15 minutes in the pan.

Enjoy!

Executive Pastry Chef Margaret Siuta