1¾ cups flour
1½ cups sugar
1½ teaspoons baking soda
1 teaspoon vanilla
1¼ cups beets, cooked and mashed
1 1/8 cups oil
1/2 cup cocoa
1/2 teaspoon salt
3 eggs, beaten
Combine the dry ingredients. Mix in remaining ingredients until smooth. Bake in a greased 9x13 pan at 350 degrees for 45 to 55 minutes, or until center is firm. Cool completely, then frost.
FROSTING
1/2 cup butter, softened
3/4 cup milk
1½ cup powdered sugar
1 pinch salt
2 drops almond extract
1 teaspoon vanilla extract
3½ tablespoons flour
In a saucepan, mix flour in a little of the milk, until smooth. Add remaining milk. Cook over a slow fire until thick, 2 to 3 minutes, stirring constantly. Stir briskly, this has a tendency to get lumpy. Remove from heat, stir in salt and cool thoroughly in the refrigerator. This needs to be very cold. Beat in the butter until well creamed. Add the vanilla extract, almond extract, and powdered sugar. Beat with electric mixer until thick and creamy. Enjoy!