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1 c. butter
1 c. brown sugar
1/2 c. sugar
4 eggs, separated
2 c. cooked, mashed pinto beans
2 c. flour (all-purpose)
1/2 tsp. salt
1/2 tsp. soda
1 1/2 tsp. baking powder
1 c. cocoa
1/8 tsp. cloves
1 tsp. cinnamon
1/2 tsp. vanilla
1 c. chopped nuts, black walnuts, or pecans

Cream butter and sugar together until fluffy. Beat in egg yolks and beat in well. Add mashed pinto beans, spices, and vanilla. Sift flour with cocoa, baking powders, soda, and salt together 3 times. Add to creamed mixture with nuts. Beat egg whites until stiff but not dry and fold into batter. Put into greased and floured pan (8 x 11 1/2 inch); bake at 350 degrees for 45 minutes. Can also bake in loaf pan but at 325 degrees for 1 hour.


1 (3 oz.) pkg. cream cheese
1 tsp. vanilla
2 1/2 c. confectioners' sugar
1 tbsp. butter

Beat all together; frost cake while warm. Can also use a caramel frosting. This is an unusual cake. It keeps well and moist. It is important to mash the beans to a very smooth consistency.
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