1 1/4 c. flour
3/4 c. honey
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tsp. lemon juice
1/2 c. cooked red beets, grated (measure, undrained after grating)
1/2 c. plus 2 tbsp. butter, melted
1 tbsp. honey
2 eggs, beaten
1 tsp. vanilla
1/4 c. milk

Mix first 5 ingredients in a large bowl. Sprinkle lemon juice through beets. Mix remaining ingredients together and add to first mixture. Stir only until dry ingredients are moistened; then, beat 2 minutes at medium speed. Pour into prepared 8 inch square pan and bake at 350 degrees for about 40 minutes. Cool in pan on cake rack; then, spread top with frosting.

NOTE: You can use brown or white sugar in place of the 3/4 cup honey.