1 c. oil
1/2 c. melted butter
3 eggs
2 c. sugar
2 1/2 c. sifted flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/2 c. coconut
2 tsp. vanilla
1 c. cubed harvard beets & juice
1 c. crushed pineapple, drained
1 c. walnuts, chopped
1/2 c. creamed cottage cheese

In large bowl mix oil, butter, eggs and sugar (by hand). Sift dry ingredients and add to first mixture. Add vanilla, beets, cheese, pineapple, nuts and coconut. Mix. Mixture will be heavy batter. Pour into greased and floured 9"x13" pan (no smaller). Bake at 350 degrees (325 degrees for glass pan) at least 40 minutes and not more than 50 minutes.

Top with whipped frosting.

WHIPPED FROSTING:

1 c. Crisco or 1/2 c. Crisco + 1/2 c. butter
1 c. sugar
1 c. milk
4 tbsp. flour
1 tsp. vanilla

Cook milk and flour over medium heat until reaches boiling. Stir constantly or it will get lumpy. Put in refrigerator to cool. Mix shortening and sugar in electric mixer until well mixed. Add flour paste and vanilla. Beat for around 10 minutes, until very light and fluffy. This frosting always stays soft. Any excess can be kept in a tightly covered bowl for several weeks in the refrigerator.