Even if this sounds gross, just hear me out. I’ve heard for a while that you can use beans in cookies, but today I learned that you can also make purees and use it in cakes! I decided to test out this theory. Result: totally works and tastes just like the real thing. For reals. Sam couldn’t tell the difference. I also used egg whites instead of whole eggs, making it even healthier.
To make the bean puree, just rinse beans then put in a blender with just enough water so that it will mix. Substitute equally with the oil.
For the Betty Crocker Supermoist Milk Chocolate cake mix, I used:
1 package of cake mix
1/3 cup black bean puree
1 1/4 cup water
5 egg whites
Just mix by hand until combined, bake ’em up, and there you have it! You can do the same thing with white beans and yellow cake mix.
|black bean/egg white version on left, regular on right|
Is it worth it? Your call. I figure that you had might as well make little changes here and there because they can add up.
PS: If you want to use the extra yolks, check out this site: