Recipes

« return to recipe home

Moist Cocoa-Lentil Cake Printer Friendly 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