One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/2 cup sugar
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
3 tbsp. mini semi-sweet chocolate chips

1/2 cup unsweetened cocoa powder 1/2 cup (about 4 large) egg whites 1/3 cup unsweetened applesauce 1/3 cup canned pure pumpkin 1/2 cup sugar 1 1/2 tsp. baking powder 1 tsp vanilla extract 1/4 tsp salt 3 tbsp mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray.

Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.

Fold in 1 tbsp. chocolate chips.

Spread mixture into the baking pan, and smooth out the top.

Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter.

Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes.

Let cool completely, about 1 hour.

Refrigerate leftovers. (This cake tastes great chilled.)