Can't Be Beet Cake

Source: Love Those Veggies

2 (15-ounce) cans beets, diced or shoestring
3 large eggs
1 1/2 cups granulated sugar
1 cup oil
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup cocoa
11/2 teaspoons baking powder
1/2 teaspoon salt
ICING:
1 (3-ounce) package cream cheese, softened
4 tablespoons butter or margarine, softened
1/2 teaspoon almond extract
2 cups powdered sugar

Drain beets, reserving 1 cup liquid. Beat eggs on medium speed of electric mixer. Add sugar, oil and vanilla. Beat well. Combine dry ingredients and add alternately with beet liquid, beginning and ending with flour. Beat until well-blended. Stir in beets.
Pour into greased and floured 9x13x2-inch pan. Bake at 350 F. for 35-40 minutes. Cool and ice.
ICING: Blend cream cheese and butter. Add remaining ingredients and beat until smooth.
Yield: 18 servings.