Wednesday, April 28, 2010

Moist Chocolate-Lentil Cake

2 c. boiling water
1/4 tsp salt
2/3 c. washed lentils
1 1/2 c. sugar
1 c. oil
4 large eggs
1 tsp. vanilla
2 c. cake flour
1/4 c. cocoa
1 1/2 tsp. baking soda
1/2 tsp salt

  • Add lentils and salt to boiling water.  Cover and simmer for 40 minutes. 
  • Drain lentils, reserving liquid.  
  • Add 1/4 c. of liquid back to lentils. Make puree in blender or food processor.
  • Preheat oven to 350 degrees.
  • Grease and flour a 9x13 pan.
  • Mix sugar, oil, eggs and beat well for 2 minutes.
  • Add vanilla and pureed lentils to creamed mixture.
  • Sift flour, cocoa, salt, and soda and then add to creamed mixture. Beat for an additional 2 minutes.
  • Pour into prepared cake pan. Bake for 30-35 minutes.
  • Cool and then frost with favorite frosting!
Sssshhhhh - this cake is SO delicious your kids will never know there are lentils tucked away in there!  You can reduce the fat by substituting 1/2 c. applesauce for 1/2 c. of the oil as well. It doesn't stay as moist for as long but I have found it never sticks around long enough to matter. 

Happy eats -


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