Wednesday, June 10, 2009

Moist Cocoa Lentil Cake

Once again, a great way to use your food storage. This cake is moist, totally delicious, and no one would ever guess that you used lentils! Be careful, you will want to eat a lot of the cake. If your system is not used to lentils, you probably should only eat a couple of pieces. Lentils are very healthy and it would serve us well to start incorporate more legumes into our diets. Our bodies adjust well to beans and lentils- just start off a little at a time.

Moist Cocoa Lentil Cake

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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  1. Add 1 1/2 cups sugar when you add the oil and eggs.

  2. Oops! I totally forgot to put the sugar in the recipe... It is fixed now... Thanks for catching it Lori!