Prepare cake mix according to bag instructions. Measure out 5 pounds of batter and mix in 1.5 oz dehydrated beet root powder. Using an 8-inch Bundt cake pans, spray and deposit 2 pounds of batter into each pan. Bake at 350°F until cake springs back lightly when touched. Remove after 10 minutes. Let cool completely. Mix beetroot powder into white flat icing, reserve. Ice cakes first, with white icing, then with the prepared pink icing.