1 stick butter
1 c. sugar

Cream well. Add 2 cups cooked pinto beans, well drained and mashed (save juice). Use No. 303 size Bush's Pinto's without port. Mix until beans are blended well. Add:

1 egg
1 tsp. vanilla

Beat until creamy. Sift together:

1 c. self-rising flour
1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg

Add to other ingredients and mix well. Then add:

2 c. diced apples
1 c. raisins
1/2 c. chopped pecans

Pour into 2 well greased and floured 9 inch round pans. Bake at 350 degrees until well done or when layers pull from sides of pans.

FROSTING:

1 box powdered sugar
1 stick butter, softened
1 tbsp. milk
1 tbsp. bean juice
1 tsp. vanilla

Beat until light and fluffy. Frost layers after they are cooled.