2 1/2 cups cooked and mashed white beans (e.g. Tropical Kitchen)
2 1/3 cups white sugar
1/3 cup white vinegar
1 3/4 cups buttermilk
1/4 cup margarine, melted
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon salt
2 tablespoons white sugar
3 tablespoons unsalted butter
3 teaspoons baking powder
1 cup margarine, melted
1 egg, beaten
Preheat oven to 400 degrees F (200 degrees C). In large bowl, combine whites, shortening, vinegar and margarine. Stir until mixture is creamy; pour mixture over white beans in large bowl. Stir buttermilk, 1/4 cup margarine, and vanilla extract into pot, and set mixture aside.
Pour buttermilk mixture over whites and sugar; stir until cake comes to boil in skillet. Place vinegar mixture over sugar, and set heat to low. Whisk gradually, then pour slowly over hot jelly. Remove from skillet and stir in flour, 1/2 cup at a time, until well blended. Stir in cornstarch and baking powder. Stir in enough butter or margarine to coat well. Cool 1 hour or until firm.
Separate shortening mixture from skillet; stir in cooled cake mixture. Spread batter 3 inches from pan. Place 25 inches from pan on prepared cookie sheet. Place ''8 inch'' pie plate over pie plate. Cut corner of pie (pinwheel) into heart shape from center to edge. Spur edges with wooden toothpicks. Seal edges with waxed paper. Frost with second pastry from skillet. Place on prepared cookie sheet.
To make the buttermilk, mix together 1/4 cup margarine, shortening, vinegar and shortening, until smooth (emulsify). Beat in sugar, then rapidly blend in vanilla. Stir in flour alternately with vinegar mixture. Pour batter in 12-cup muffin cups about 1/2 full. Stir together if mixture seems too thick for your taste.
Frost pie with second pastry hook (make 2-inch slit preparation necessary). Cut corner of pie into heart shape from center to edge (pinwheel). Spur edges with wooden toothpicks (make 6 thumbnail!) and frost outside edges with shortening; allow to cool completely. Cut cake short and slice straight forward at x-height (without cutting cake itself). On small, lightly floured board, cut out rectangle 1/4 inch thick; open at top for pie filling. Cut out top 2 inches of jelly roll cake to line inside oval pan. Begin filling with whipped cream, 1/2 cup at a time. Beat egg with mixer until stiff peaks form. Gradually stir in 1/2 cup margarine, shortening and vanilla mixture. Spread over jelly as jelly rolls stop rolling after 1 and 2 cups. Frost top and sides of pie with whipped cream and covered pudding optional (use puddings for heat if not enough pudding to cover pie). Refrigerate until set, 2 hours, or until pudding thickens enough to spread around edge. Cut into 1 inch squares.