This dessert may not look pink, but pink beets are the secret ingredient that make it extra sweet and moist. And you’d never even guess they were there!

What you need:

-          1 cup butter, softened

-          1 ½ cups packed dark brown sugar

-          3 eggs

-          4 ounces semisweet chocolate

-          2 cups cooked beets, pureed in blender

-          1 teaspoon vanilla

-          2 cups flour

-          2 teaspoons baking soda

-          ¼ teaspoon salt

-          Icing sugar

-          Bundt pan

-          An adult assistant to help you with this recipe

What you do:

1. Have your assistant preheat oven to 375°.
2. Spray Bundt pan with non stick spray.
3. In a large bowl, combine flour, baking soda and salt.
4. Combine ¾ cup of butter with brown sugar.
5. Add eggs and mix well.
6. Melt chocolate and remaining butter and combine with pureed beets.
7. Add beet mixture and vanilla to butter and brown sugar. Mix well.
8. Fold into flour mixture and mix well.
9. Pour batter into pan and bake for 45 – 55 minutes
10. Let cool for 10 minutes before turning out and sprinkling with a light dusting of icing sugar.