Very Veggie Birthday Cake
From jo_jo_ba 15 years ago
- 30 minutes to make
- Serves 12
Version 2.1 - just for me on my birthday! Psst - 1/12 of the recipe (cake and frosting) is only 1.5 points on WW! Just Like Sugar is a new, all-natural calorie-free sweetener I found, it's awesome and unlike Splenda has no aftertaste - you do have to measure by weight when replacing sugar though. Read more www.justlikesugarinc.com/ See less
Ingredients
- 398 mL canned sliced beets, drained shopping list
- 1/4 cup beet liquid shopping list
- 1 cup water shopping list
- 2/3 cup pumpkin puree shopping list
- 2.5 oz low-fat silken tofu 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 unsweetened cocoa shopping list
- 4 oz "Just Like Sugar" natural sweetener 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 Cheesecake Pudding mix shopping list
- 1 cup cold water shopping list
- 1/2 tbsp skim milk powder shopping list
- 1 cup Cool Whip Free, softened shopping list
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.
All Decorated!
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