Moist Cocoa Lentil Cake
2 cups boiling water
1/4 tsp salt
2/3 cup washed lentils
1 cup oil
4 large eggs or powdered eggs equivalent
1 tsp vanilla
2 cups sifted flour
1 ½ cups granulated sugar
4 tbsp cocoa
½ tsp salt
1 ½ tsp baking soda
Creamy Chocolate Frosting (recipe follows)
1) Add lentils and 1/4 tsp salt to boiling
water. Cover & simmer for 40 minutes.
Drain, reserving liquid.
2) Add 1/4 cup liquid back to lentils and
make puree in blender or food processor.
3) Preheat oven to 350. Grease & flour a
9x12-inch pan.
4) Mix sugar, oil, and eggs & beat well for
2 minutes.
5) Add vanilla & pureed lentils to creamed
mixture. Sift & add remaining ingredients.
6) Beat for an additional 2 minutes.
7) Pour into prepared cake pan. Bake for
30-35 minutes. Cool and frost.
Creamy Chocolate Frosting
9 Tbsp butter or margarine, softened
7 Tbsp cocoa, sifted
3 Tbsp light corn syrup or honey
1 teaspoon vanilla
3 cups powdered sugar
3-4 Tbsp milk
In small mixer bowl, beat butter, cocoa, corn
syrup and vanilla until blended. Add powdered
sugar and milk; beat until smooth and of
spreading consistency. Add additional milk,
½ tsp at a time, if needed.
