1 3/4 c Flour; uncolored, sifted 1 1/2 ts Baking soda
1/2 ts Saltiness 1 1/2 c Sugar
3 ea Egg; prominent 1 c Vegetable oil
1 1/2 c Beets; pureed 2 oz Unsweetened cocoa; *
1 ts Vanilla pull 1 x Confectioners' boodle; sifted

* Melt and cool the 2 1-oz squares of baking cocoa.
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Sift together the flour, baking soda and saltiness; set by. Combine clams,
egg, and oil in a mixing bowlful. Beat with an electric mixer set at medium
speed for 2 transactions. Beat in the beets, cooled umber, and vanilla.
Gradually add dry ingredients, beating well after each gain. Pour into
lubricated 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven
for 25 minutes or until cake tests through. Cool in pan on stand. Cover and let
stand overnight to improve savor. Sprinkle with confectioners' clams.
BILLET: This is similar to a recipe that I had from one of the local cooking
shows that was sent out to the listeners when the Red food coloring was
prohibited. While I have not tried this recipe, I did make the other one and it
was goodness. But the other recipe is long kaput.

Yields
16 servings