Cream margarine, eggs & sugar. (If using pinto beans, put them through a blender). Add beans to creamed mixture alternately with sifted dry ingredients. Add nuts. Bake in greased & floured 9x13-inch pan 1 hour or until done. Glaze. Glaze: Mix sugar, milk & butter in heavy saucepan. Boil 5 minutes, stir in vanilla. Pour over hot cake. MRS J.M. (ALICE) CRICKMER From the
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 408 (31%)|
|Amt Per Serving||% DV|
|Total Fat 45.4g||60 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 264.5mg||81 %|
|Sodium 524.1mg||18 %|
|Potassium 227.5mg||6 %|
|Total Carbohydrate 223.8g||66 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 222.5g|
|Protein 11.2g||16 %|
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Calories per serving: 1316
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