1/2 c. cocoa
1 1/8 c. vegetable oil
1 tsp. vanilla
1 3/4 c. sifted flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. cooked beets
3 eggs, slightly beaten
1/3 c. chopped nuts

CHOCOLATE BUTTER CREAM FROSTING:

1/2 c. butter
1/2 c. sifted cocoa
Pinch of salt
1/4 to 1/2 c. water
1 lb. powdered sugar

Combine cocoa, oil and vanilla in mixer bowl. Combine flour, sugar, soda and salt; stir into cocoa mixture. Blend in beets and eggs. Beat at medium speed for 2 minutes. Stir in nuts. Pour into greased 9x12 inch cake pan. Bake at 350 degrees in preheated oven for 25-30 minutes. Cool 10 minutes. Completely cool on wire rack or in pan. Frost.