1 can (8 oz.) julienne beets
2 c. unsifted flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter
2 1/2 c. firmly packed brown sugar
3 eggs
2 tsp. vanilla
3 sq. (1 oz. each) unsweetened chocolate, melted
1/2 c. buttermilk

Drain beets, reserving juice, finely chop beets; add to beet juice, reserve. Stir together flour, soda and salt in small bowl. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Beat in chocolate.

Alternately beat in flour mixture in fourths and buttermilk in thirds, beginning and ending with flour; mix until smooth. Stir in beets and juice. Pour into 2 (9 inch) greased and floured cake pans. Bake at 350 degrees for 35 to 40 minutes. Cool and frost.

FUDGE FROSTING:

Heat 2 cups heavy cream in saucepan just to boiling. Remove from heat. Add 1 pound of semi-sweet chocolate, cut up and 2 teaspoons vanilla. Stir until mixture is smooth and chocolate melted.