from Asparagus to Zucchini

2 cups sugar                                                2 cups flour

1/2 tsp salt                                                2 tsp baking powder

1 tsp baking soda                                    1/4 cup oil

3-4 oz unsweetened chocolate            4 eggs

3 cups shredded beets

Combine dry ingredients. Sift or mix well together. Melt chocolate very slowly over low heat or in a double boiler. Allow chocolate to cool then blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into 2 greased 9-inch cake pans. Bake at 325 for 40-50 minutes, or until fork comes out clean from the center.