Birthday Beets Cake with Lazy Frosting
From jo_jo_ba 17 years ago
- 30 minutes to make
- Serves 12
What makes my birthday the best? A delicious, rich and earthy chocolate cake I can actually eat! Tofu standing in for eggs and honey for part of the sweetener makes for a delicious, moist foil for a "cheater" style of frosting made with Cool Whip and pudding!
Ingredients
- 398 mL canned sliced beets, drained shopping list
- 1/4 cup beet cooking liquid or water shopping list
- 2/3 cup unsweetened apple sauce shopping list
- 2.5 oz low-fat silken tofu (Mori-Nu is what I used) shopping list
- 1 tbsp vanilla shopping list
- 1 tsp cider vinegar shopping list
- 2 tbsp liquid honey shopping list
- 1 1/2 cups whole wheat pastry flour shopping list
- 1/2 cup cocoa shopping list
- 2/3 cup Splenda granular shopping list
- 2 tsp baking soda shopping list
- 2 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- -------------- shopping list
- 1 (3-oz) package Fat-Free Jell-O White chocolate pudding mix shopping list
- 1 cup cold water shopping list
- 1/4 tsp each blue and red food colouring (optional, but purple is so pretty) shopping list
- 1 cup Cool Whip Free, softened shopping list
How to make it
- Preheat the oven to 325 F.
- Lightly spray two 8" cake pans with PAM.
- Put the drained beets into the food processor with beet liquid (or water), applesauce, tofu, vanilla, vinegar and honey. Process until very smooth.
- Whisk the dry ingredients together in a bowl.
- Pour in the beet mixture and stir until well-combined.
- Bake for 30 minutes.
- Cool on a rack 1 hour before frosting.
- ----Frosting----
- Whisk together pudding mix, water and food colouring until smooth.
- Pour pudding mix into softened Cool Whip, folding in until incorporated.
- Chill 30 minutes before frosting cake.
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