⅔ cup shortening (butter optional)
2 ⅓ cup sugar
3 cups peeled, shredded fresh beets
⅔ cup cold coffee
2 teaspoons vanilla extract
3 cups flour
⅓ cup cocoa powder
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder
1 teaspoon nutmeg
1 cup chopped pecans (other nuts optional)
1 cup chocolate chips
Pre-heat oven to 350°. Prepare bundt pan with cooking spray or grease and flour.
In a large bowl, cream shortening and sugar together. Beat in eggs. Add beets, then coffee and vanilla extract as each ingredient is combined.
Sift dry ingredients into wet ingredients a little at a time until everything is just incorporated. Last, add nuts and chocolate chips.
Bake at 350° for 1 hour and 15 minutes. Allow to cool, remove from pan and enjoy.