Beet Bread With Chocolate Sour Cream Frosting

• 2 cups self-rising flour
• 1/3 cup cocoa powder
• 1 1/3 cups brown sugar
• 1 tsp pumpkin- or apple-pie spice mix
• 2 large eggs, at room temperature
• 1/2 cup skim milk
• 7 tbsp butter, melted
• 1 None large (15-16-lb.) beet, peeled, coarsely grated
• 1/4 cup golden raisins, finely chopped
• 1 cup sour cream
• 2 tbsp cocoa powder
• 2 tbsp powdered sugar
• None None Chocolate pearls, to decorate

1. Preheat oven to 325u0b0F. Grease and line an 8 x 4-inch loaf pan.
2. Sift flour and cocoa powder into a bowl; stir in sugar and spice. In a separate bowl, whisk together eggs, milk and butter. Add milk mixture to flour mixture; stir until just combined. Stir in beets and raisins. Pour mixture into prepared pan.
3. Bake for 45-50 minutes or until a skewer inserted at center comes out clean. Cool in pan for 5 minutes, then remove and transfer to a wire rack to cool completely.
4. For the frosting: Place sour cream in a bowl. Sift cocoa powder and powdered sugar over sour cream; stir until combined.
5. Spread frosting over cooled cake and decorate with chocolate pearls. Serve.

flour, cocoa powder, brown sugar, applepie spice, eggs, milk, butter, golden raisins, sour cream, cocoa, powdered sugar, chocolate pearls

Taken from recipes-plus.com/api/v2.0/recipes/21201 (may not work)