This recipe is from another web site: The Hearlers.org and was mentioned by another JAP cook. I have since tired this and it is quite good and wanted to post it here for safe keeping and to share in case anyone missed the other posting. I am sorry I can't remember who found this little gem first.
1Preheat oven to 350 degrees. Prepare two 9-inch cake pans. Remember to use glass and metal utensils to avoid beet-juice stains.
2Add salt and cocoa to sifted flour and sift again. With mixer on medium, cream together vegetable shortening and sugar for at least five minutes. Add eggs one at a time, beating at least one minute after each additiion.
3Add beet juice and vanilla to buttermilk. Alternate adding these liquids and the flour-salt-cocoa mixture to the shortening-sugar. Use a spatula or put your mixer on low---don't overbeat.
4Put white vinegar in a small bowl and add baking SODA (not powder). It will foam up briefly. Fold into the cake batter----DO NOT OVERBEAT. Batter should be somewhat thick, but add water, if needed, to make a pourable batter.
5Pour batter into prepared cake pans and bake approximately 30 minutes in a 350 oven. Allow layers to cool for 10 minutes before removing from cake pans. Cool cake completely before frosting. Cute each layer in half to create a four-layer cake.
6For the cream cheese frosting: Combine all indgredients using mixer. Frost cool cake.