I have developed a habit using beans in dishes other than soups or entrees. Beans are very versatile for making desserts. I have made a few brownies, corn muffins and now a cake with chocolate bean frosting.
Yellow Cake with Bean Fudge Frosting
1 box Betty Crocker Gluten Free Yellow Cake Mix
1/2 box Jell-O Instant Vanilla Pudding and Pie Mix
1 tsp Authentic Foods vanilla powder ( I do not recommend extract)
1 stick (8 tbsp) butter
2/3 cups water + 1 tbsp
Bean Fudge Frosting - courtesy of the Idaho Bean Commission (Idaho Bean Fudge)
1/2 (15-ounce) can pinto beans, rinsed and drained
1/2 cup cocoa powder
1/3 cup butter, melted
1/2 Tbs Vanilla Extract
2 cups powdered sugar
1/2 cup chopped walnuts
1/4 tsp cayenne pepper, optional
1. Combine all cake ingredients and stir to mix. Beat for 3 minutes, scraping the bowl to include all batter.
3. Bake for 28 minutes in a 350 F oven (2nd rack from bottom), rotating pans after 10 minutes. Move pans up to next rack (2nd from top) after edges are browned. This is assuming that your oven has five rack positions. Remove from oven when a toothpick inserted in center comes out clean or if top is pressed and it springs back.
4. Place one layer on a serving plate. Place the other top down on parchment paper or a wire rack. Allow to cool about 1 hour on counter top.
Bean Fudge Frosting
2. Add cocoa, cayenne pepper, powdered sugar and vanilla; beat 3 minutes until thoroughly mixed. Stir in nuts. If it will not be used within 1 hour, keep in refrigerator.
4. Optionally spread it around the sides, if desired. Sprinkle with Chocolate sprinkles.
5. Serve immediately or refrigerate.
Yield: 1 2- layer cake
Serving size: 1/12 of a recipe
Nutrition information calculated from recipe ingredients.
Amount per Serving
Total Fat 17.87g
Saturated Fat 9.12g
Total Carbohydrates 40.66g