Chocolate and Beet Bundt Cake

Admittedly the name doesn't sound appealing, but this is one you must try!  I especially like making bundt cakes.  You have one pan and drizzling a glaze over the top of the finished cake is quicker than adding frosting.  I use my Lodge cast iron bundt cake pan.  I'm a fan of cast iron in the kitchen and cakes just fall right out of this one.

1/2 cup semi sweet chocolate chips
1 cup butter
1 1/2 cups brown sugar
3 eggs
2 cups pureed beets
1 tsp. vanilla extract
2 cups all purpose flour
2 tsp. baking soda
1/4 tsp salt
confectioners sugar

Steam beets until soft.  Puree in food processor.

In microwave, melt chocolate and 1/4 cup butter.  Stir until smooth.  Cool.

In large bowl, cream remaining butter and brown sugar.

In small bowl, combine chocolate mix, beets, eggs and vanilla.

Beat into creamed mixture.  Combine flour, baking soda, and salt.  Gradually add to creamed mixture.

Pour into prepared bundt pan.  Bake at 375 for 45 to 55 minutes or until toothpick comes out clean.

Sprinkle top of cooled cake with confectioners sugar.  Or, as I did, make a glaze with 1 tablespoon water, 1 cup confectioners sugar and about 1/4 cup of the pureed beets.

Strawberry Pineapple Bread

This is probably my favorite quick bread.  I tend to get in a rut making banana nut bread just to use up bananas that are over ripe.  It goes together quickly and makes two loaves.

1 1/4 cup chopped or pureed strawberries
1/2 of 20 oz. can crushed pineapple, drained
4 eggs, beaten
1 1/4 cup vegetable oil
2 cups sugar
3 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 1/2 cups chopped nuts

Preheat oven to 350 degrees.
Combine strawberries, pineapple, eggs, oil and sugar.  In a separate bowl, combine flour, baking soda, salt and cinnamon.  Mix flour mixture into the fruit until evenly moist.  Fold in nuts.  Divide batter between two pans.  Bake about one hour or until toothpick inserted into loaf comes out clean.  Cool on rack.