I have been reading about using beans in place of "fats" in cakes, cookies etc. what?? I know right? So I was hosting a book club at my house, we were going to discuss "Freakonomics" which-if you have read it- you know it is all about unlikely comparisons....hmmmm as unlikely as beans in cake?? Perfect.
Here is the recipe-as in the whole thing- nothing taken out...all the "modifications" will be listed! I have no idea where the original recipe came from so I can't give proper "props" It is my favorite go to cake recipe for box cakes. SO many flavor combinations--I have yet to have a bad one.....well OK chocolate cake mix and banana pudding=not so good.
BEAN CAKE
1 cake mix (I used white this time)
1 4 oz box of instant pudding (in this case I used white chocolate)
1 cup sour cream
1/2 water
1/2 cup oil (this is where I used 1/2 great northern beans blended up)
4 eggs
mix on low until ingredients are combined then speed it up for 2-3 minutes.
***if you usually use 2 rounds- you might want to consider 3...this will overflow!
350 degree oven for ?? minutes. Times will vary I usually check mine after about 18 minutes. Nobody likes dry icky cake! Whatever the box says for the pan size, I usually take 5 minutes off.
So YUMMY! I made a swiss meringue buttercream recipe. SO light and fluffy! It uses A LOT of egg whites....so what do you do with all the yolks?? you make lemon curd to fill your cake of course!!
This might look hard- but it is way easier than trying to get a smooth layer of frosting! As you might have noticed in the first picture- I did a crumb coat first. Then using a 1M or 2D (sorry, I can't remember) tip you start from the center of the rose and swirl out.
It was DELICIOUS!! So moist, there is no way that you would know it had beans in it.
