bean spice cake

Categories
Cake/cookie
Dessert
Tex/mexican
Beans
Yield
1 servings
MeasureIngredient
2 cups Biscuit mix (Bisquick)
1½ cup Sugar
1 teaspoon Cinnamon
⅓ cup Soft shortening
2 eaches Eggs
¾ cup Milk
1½ cup Rosarita refried beans
½ cup Nuts, chopped fine
½ cup Raisins (opt)
¼ teaspoon Salt

FROM: ARIZONA COOKBOOK

Combine biscuit mix, sugar and cinnamon. Add shortening, eggs, and ¼ cup milk. Mix at medium speed until well blended. Add refried beans, remaining ½ cup milk, nuts, raisins and salt. Beat well by hand. Pour into greased pan 8x8x2; bake in pre heated 350 F oven for one hour (or til firm). Serve warm or let cool and frost. CREAMY FROSTING Add enough liht cream to 1½ cups powdered sugar to make a spreading consistency. Add dash of salt, ½ tsp. vanilla and ¼ tsp cinnamon.

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