Instructions: Try.

Recipe from D. Schillaci of S.C. circa 1974. Soak beans in water with 1/8 tsp mustard overnight, then cook until soft. Strain through food mill. You should have a scant 2/3 Cup cooked bean puree. Set aside.

Sift flour, sugar, bkg powder, salt & remaining mustard into a lg mixing bowl. Add brown sugar, being sure it is lump free. Make a well in the center & add oil, yolks, water & flavoring. Blend in bean puree & mix with spoon until smooth. Beat egg whites with cream of tartat until stiff but not dry, & fold gently into yolk mixture just until blended.

Add nuts. Bake in 10" ungreased tube pan in 325 degree oven for 55 minutes. Reduce heat to 300 degrees & continue baking 10-15 minutes, until done. Invert & allow to cool. For Icing: Combine all in top of double boiler & beat over boiling water until frosting makes peaks.

Spread on cooled cake.

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