1 (8 oz.) can julienne beets
2 c. unsifted all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) unsalted butter, at room temperature
2 1/2 c. firmly packed light brown sugar
3 eggs
2 tsp. vanilla
3 (1 oz.) squares unsweetened chocolate, melted
1/2 c. buttermilk

Grease bottoms of two 9-inch cake pans. Line with wax paper; grease and flour.

Drain beets, reserving juice. Finely chop beets; add to beet juice; reserve. Stir together flour, baking soda and salt in small bowl. Beat butter, sugar, eggs and vanilla in large bowl until fluffy, 5 minutes. 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. Divide between pans.

Bake in preheated moderate 350 degrees for 35 to 40 minutes until cake tester inserted in center comes out clean. Cool cakes in pans on rack, 10 minutes. Invert cakes onto racks to cool completely. Peel off wax paper.

Place layer on plate. Spread with 1/3 of Fudge Frosting. Top with second layer. Frost cake with remaining frosting. Garnish with chopped pistachios, if you wish.

FUDGE FROSTING:

Heat 2 cups heavy cream in saucepan just to boiling. Remove from heat. Add 1 pound semi-sweet chocolate, cut up, and 2 teaspoons vanilla. Stir until mixture is smooth and chocolate melted. Transfer to glass bowl; place over ice water. Stir until spreadable.