Instructions: 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.

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