1/4 cup margarine
1 cup canned black beans, rinsed and drained
2 stalks celery, diced
1/4 cup corn oil
1/2 cup white sugar
3 eggs
1 cup butter, melted
1 teaspoon vanilla extract
4 tablespoons milk
Pour margarine into a large saucepan and simmer over high heat for one minute. Stir in black beans and celery and cook and stir for another minute. Remove from heat and stir in corn oil. Finally, stir in sugar, eggs and melted butter.
Return saucepan to flame and cook until bubbles begin to form. Remove from heat and pour mixture into glass enclosed plastic bowl. Using a large spoon, fill glass with mixture to measure 1/4 of the way over the edge. Let stand a few minutes before doubling the cake. Cool completely and repeat with remaining ingredients.