Well, PaulaJoAnne clued me in on making a chocolate cake using black beans. I made one yesterday. The beans replaced ALL of the flour in the cake. The cake is very moist, and it looks very much like the photo except that the recipe only makes one layer... As far as taste....It's alright. I can taste the black beans even though I rinsed them. I let it sit for 8 hours as per instructions. If it wasn't for the frosting I would probably not make it again. But for a low carb (but HIGH fat) chocolate cake, I don't think you'll find much better. This is the link: http://healthyindulgences.blogspot.com/2009/05/healthy-chocolate-cake-with-secret.html I would be interested in hearing from other people who have made similar recipes using beans instead of flour.