Mystery Snack Cake Recipe

Name: Mystery Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups drained cooked pinto beans; ¼ cup bean liquid; ½ cup margarine, softened; ⅔ cup sugar; 1 egg; 2 teaspoons vanilla extract; 1 cup whole wheat flour; ½ cup instant nonfat dry milk powder; 1 ½ teaspoons baking powder; 1 teaspoon cinnamon; 1 teaspoon allspice; 1 cup raisins; ½ cup chopped walnuts

Servings: persons

2 cups drained cooked pinto beans
¼ cup bean liquid
½ cup margarine, softened
⅔ cup sugar
1 egg
2 teaspoons vanilla extract
1 cup whole wheat flour
½ cup instant nonfat dry milk powder
1 ½ teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1 cup raisins
½ cup chopped walnuts

1
Mash beans with bean liquid in bowl until smooth; set aside.
2
Cream margarine and sugar in bowl until light and fluffy.
3
Add egg, vanilla and beans; mix well.
4
Add mixture of dry ingredients; mix well.
5
Fold in raisins and walnuts.
6
Pour into 9 inch square baking pan sprayed with nonstick cooking spray.
7
Bake at 350 degrees for 1 hour or until cakes tests done.
8
Cool on wire rack.
9
Garnish with sprinkle of confectioners' sugar.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups drained cooked pinto beans, ¼ cup bean liquid, ½ cup margarine, softened, ⅔ cup sugar, and more.

Yes, Mystery Snack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mystery Snack Cake

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