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.
so very interesting. so did you use a 1/4 cup of oil and 1/4 cup beans or all beans in place of the oil.
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