Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.67 Kcal (509 kJ) | ||
| Calories from fat | 5.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 1% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 508.42mg | 21% | |
| Potassium | 189.06mg | 4% | |
| Total Carbs | 26.89g | 9% | |
| Sugars | 6.34g | 25% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 2.56g | 5% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 159.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 69.18 Kcal (290 kJ) | ||
| Calories from fat | 2.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 1% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 289.06mg | 21% | |
| Potassium | 107.49mg | 4% | |
| Total Carbs | 15.29g | 9% | |
| Sugars | 3.61g | 25% | |
| Dietary Fiber | 1.54g | 11% | |
| Protein | 1.46g | 5% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.8mg | 8% | |
| Calcium | 90.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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