How to make it

  • Preheat the oven to 325 F.
  • Lightly spray one 9 x 13" cake pan with PAM.
  • Put the drained beets into the food processor with beet liquid, water, pumpkin, 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 25-30 minutes. Do not overbake!!
  • Cool on a rack 1 hour before frosting.
  • ----Frosting----
  • Whisk together cold water and skim milk powder in a bowl.
  • Add pudding mix and beat until smooth. Let sit 5 minutes.
  • Add Cool Whip, folding in until incorporated.
  • Chill 20 minutes before frosting cake.
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Reviews & Comments 3

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  • jo_jo_ba 9 years ago
    Was this review helpful? Yes Flag
  • ttaaccoo 9 years ago
    Happy Birthday to You, 21? I really enjoy reading your creations. You really rock!! Wishing you all the wishful and enjoyable things you like for the coming year! trish
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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 101.0
    Total Fat: 0.8 g
    Cholesterol: 0.1 mg
    Sodium: 126.0 mg
    Total Carbs: 31.1 g
    Dietary Fiber: 13.0 g
    Protein: 3.1 g
    Was this review helpful? Yes Flag

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