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Moist Cocoa-Lentil Cake
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Ingredients
1 ¼ c. red chief lentil puree
2 c. flour, sifted
1 ½ c. granulated sugar
4 T. cocoa
1 c. oil
1 ½ tsp. baking soda
4 large eggs
½ tsp. salt
1 tsp. vanilla
Directions
Preheat oven to 350 degrees. Grease and flour two 8” or 9” round cake pans. Beat the sugar, oil and eggs together for 2 minutes. Add the lentil puree and vanilla to the creamed mixture. Mix for 1 minute. Sift the dry ingredients, add to the batter, and beat for 2 minutes on high speed. Pour into prepared cake pans and bake at 350 degrees for 30-35 minutes or until top springs back when touched lightly. Remove from oven and turn out onto cooling racks. Cool completely. Carefully brush crumbs off of each layer. Frost with your favorite icing.
Nutrition Facts
Serving Size
Servings Per Container
12
Amount Per Serving
Calories
Calories From Fat
% Daily Value *
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
%
•
Vitamin C
%
Calcium
%
•
Iron
%
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories
2,000
2,2500
Total Fat
Less than
65g
80g
Saturated Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2,400mg
2,400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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