1 1/2 c. sugar
3 eggs
1 c. oil
1 1/2 c. beets - cooked & sieved
1 tsp. vanilla
2 sq. melted chocolate
1 3/4 c. flour
1 1/2 tsp. baking soda
1/4 tsp. salt

Combine sugar and eggs; add beets, oil and chocolate. Blend well. Sift in dry ingredients. Add vanilla. Bake at 350 degrees in 9 x 13 pan for 20 to 25 minutes. Cool.

FROSTING:

Mix:

1 (4 oz.) pkg. instant chocolate pudding
1/4 c. powdered sugar
1 c. cold milk

Beat slowly - about a minute. Fold in 1 (8 ounce) carton Cool Whip (thawed). Spread on cake; store in refrigerator.