a.k.a. Pantry Cake...
a.k.a. Chocolate Yumminess
10 years ago, a lady at church brought this to a potluck. She was brave enough to tell us what it was BEFORE we ate it. I thought she was crazy and it would taste awful. Fast forward to dessert-- I could have eaten the whole thing myself. It was that good!
Here's what you need.
Yeah. I know what you are thinking. Beans! with Chocolate! Where's the eggs and oil? They've been kicked to the curb on this one.
She called it Pantry Cake because the ingredients are all right in your pantry. After you try this cake, you will stock up on canned beans, believe me. Out of eggs--never fear--you can still have your cake and eat it too. Watching your fat or cholesterol intake, this cake is for you!.
Here's what you do:
Half-the-guilt Chocolate Cake
1 box chocolate cake mix (any brand and variety)
1 can undrained, blended kidney beans (divided)
water called for on cake mix box.
Preheat oven to 350 and grease your cake pan. Once beans are well blended, put half in a ziploc bag and freeze for another time. In a bowl mix the remaining half of beans, cake mix, and the amount of water called for on the box. Follow mixing and baking directions on the box. That's it!
I like to sprinkle chocolate chips on top so I don't have to frost it. It is very moist and hard to spread frosting on. Drizzling frosting on is a great way to go though. Also, because it is so moist, it will not come out of a shaped pan in one piece, so serve it out of the pan you baked it in. Or make cupcakes.
Want some more yumminess? Add 1 to 2 cups of shredded zucchini. It's double the deliciousness.
Why the name Half-The-Guilt? While this is a healthier version of chocolate cake, I tend to eat more than one piece knowing it is healthier, thus making it not very healthy.
Bet that other half of beans doesn't stay in your freezer long. Freeze the bag flat and it will thaw quickly for use in another chocolate masterpiece.