Baked Beans In Tomato Sauce Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Bottom Line's Best-Ever Kitchen Secrets by Joan Wilen and Lydia Wilen. I have not made this cake, but it looks interesting. Ingredients:
1 cup white sugar |
1/2 cup vegetable oil |
1 large egg and 1 egg white |
1 8-ounce can vegetarian baked beans in tomato sauce |
1 cup all-purpose flour |
1/2 tsp vanilla extract |
1/2 tsp ground cinnamon |
1/4 tsp baking soda |
1/4 tsp baking powder |
1/2 cup chopped walnuts (optional) |
1/2 cup chopped raisins (optional) |
cream cheese frosting |
1 3-ounce package cream cheese |
1 tbs milk |
2 1/2 cups sifted confectioners' sugar |
1/2 tsp vanilla extract |
Directions:
1. Preheat oven to 325 degrees. Lightly grease and flour an 8.5 x 4.5 loaf pan.
2. Empty the can of baked beans (with sauce) in a large bowl, and mash the beans. Stir in sugar, oil, eggs, and vanilla extract. Mix until smooth.
3. In a separate bowl, combine flour, cinnamon, baking soda and baking powder. Mix thoroughly. Add the mixture to the bean batter, and mix thoroughly until smooth. Add the walnuts and raisins, if your're using them.
4. Pour the batter into the prepared loaf pan. Bake for about 55 to 60 minutes, until a toothpick inserted in the center of the cake comes out clean.
5. Place the pan on a wire rack until the cake cools. Frost when cool.
6. Cream Cheese Frosting:
7. Blend cream cheese and milk. Add sugar and blend well, then stir in the vanilla extract. Spread the frosting on cooked cake.
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