*Seriously Sneaky Chocolate Cake
Heat oven to 350°. Coat a 9” square baking pan with cooing spray. Line bottom with parchment; coat with more spray. Whisk ½ c. all-purpose flour and ½ c. unsweetened cocoa powder, 1 tsp. baking powder and ½ tsp. baking soda. In food processor, combine 1 (15 oz.) can low-sodium black beans, drained and rinsed, 1 c. sugar, 1 Tbsp. vanilla and ½ tsp. salt. Process until smooth and blended. Add 4 large eggs (at room temperature), ½ c. warm water and ¼ c. vegetable oil. Process until smooth. Add flour mixture and process until blended. Pour into pan and bake 35 minutes or until cake springs back when pressed. Cool 10 minutes; run thin knife between pan and cake. Flip cake over; remove parchment and cool completely. Frost cake with Ganache. Serves 9.
Ganache: Bake 1 medium sweet potato (about 8 oz.) at 375° for 45 minutes to 1 hour. Cool 10 minute; slice in half. Scoop out flesh (you’ll need 1 c.) and place in food processor. Process until smooth. Add 1 c. chocolate chips (milk, semisweet or bittersweet) and process until smooth, scraping sides occasionally; the warm sweet potato puree will melt the chocolate. Cool 10 minutes; spread on cake. Makes 1 ½ c.)
Classic Recipe: 448 cal; 27g fat; 4g fiber; 48mg sugar
Black Bean: 357 cal; 15g fat; 7g fiber; 36mg sugar
Oreo Mini Cheesecake
2 (8 oz.) pkg. cream cheese, softened
½ c. sugar
12 OREO® cookies
3 (1 oz.) squares BAKER’S® semi-sweet baking chocolate
1 c. thawed Cool Whip®
Heat oven to 350°. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on LOW after each just until blended. Place 1 cookie in bottom of each of 12 paper lined muffin cups. Fill with batter. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with Cool Whip. Makes 12.