Wednesday, May 18, 2011

Moist Cocoa Lentil Cake

Jennifer S.

2 cups boiling water
2/3 cup washed lentils
1/4 tsp salt
1 cup oil
1 tsp vanilla
1 1/2 cups sugar
4 TBS cocoa
1 1/2 tsp soda
4 large eggs (can use powdered)
2 cups sifted flour
1/2 tsp salt

Add lentils and salt to boiling water. Cover and simmer for 40 minutes. Drain, reserving liquid. Add 1/4 cup liquid back to lentils. Make puree in blender or food processor. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Mix sugar, oil, eggs and beat well for 2 minutes. Add vanilla and pureed lentils to creamed mixture. Sift and add remaining ingredients. Beat for an additional 2 minutes. Pour into prepared cake pan. Bake for 30-35 minutes. Cool and frost.

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