1 (3 1/2 oz.) Lindt 70% bittersweet chocolate bar, melted
1 3/4 cups granulated sugar
4 large eggs
1 cup vegetable oil
2 tsp. vanilla extract
2 cups unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 (15 oz.) can shoestring beets, drained and pureed
12 drops red food coloring
1 tsp. lemon juice

Preheat oven to 350°F.

Mix on low: sugar, eggs, oil, vanilla

Mix dry ingredients and add to sugar mix. Mix on low till blended.

Add melted chocolate and continue mixing on low.

Add pureed beets, food coloring and lemon juice. Keep mixing on low till nice and smooth.

Bake at 350°F for 35 to 40 minutes in 9x13-inch pan or two 9-inch pans.

Frost if desired with classic red velvet frosting, vanilla buttercream frosting, or cream cheese frosting.

Note: This recipe has been adjusted for high altitude (made at 5900 ft).

Cake tastes best refrigerated. Enjoy!

Submitted by: Joanne Lee