Harvard Beet Cake

• 1 c. oil
• 2 Tbsp. butter or margarine
• 2 c. sugar
• 3 large eggs
• 2 tsp. vanilla
• 1/2 c. cottage cheese
• 1 c. (8 oz. can) crushed pineapple, undrained
• 1 c. canned Harvard beets, diced
• 2 1/2 c. flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. chopped nuts
• 1/2 c. shredded coconut

1. Mix flour, salt and baking soda together and set aside.
2. In a bowl combine rest of ingredients except nuts and coconut and mix together.
3. If beets are sliced, not diced, then cut them into smaller pieces.
4. Beat mixture until well combined, about 3 minutes; add flour mixture and beat in, then stir in nuts and coconut. Batter will be reddish in color but will turn brown when baked. Spoon into greased and floured 9 x 13 x 2-inch pan and bake at 350u0b0 for 50 or 60 minutes, testing with a toothpick to see if it comes out clean.
5. For a glass pan, reduce oven heat to 325u0b0.
6. Cool and cut into squares.
7. Keeps well in covered container.

oil, butter, sugar, eggs, vanilla, cottage cheese, pineapple, beets, flour, baking soda, salt, nuts, shredded coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509768 (may not work)