Chocolate Lentil Cake

Sweet and rich, this is always a favorite dessert at our grower potlucks. This recipe and many others can be found in THE PEA AND LENTIL COOKBOOK: FROM EVERYDAY TO GOURMET. (Available on our product catalog.)

Course Dessert

Ingredients

1 cup Timeless Petite Crimson Lentils rinsed
1 1/2 cups Water
3/4 cup Quick-cooking Oatmeal
3/4 cup Sugar
3/4 cup Brown Sugar packed
3/4 cup Chopped Walnuts
1 3/4 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon baking soda
2 tablespoons Unsweetened Cocoa
1 teaspoon Salt
1 3.9 oz package package instant Chocolate Pudding
2 Eggs well beaten
1/3 cup Vegetable Oil well beaten
1 tablespoon Almond Extract
1 2/3 cups boiling Water

Servings: servings

Units:

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Servings	16servings
Prep Time	45minutes
Cook Time	30minutes

Instructions

In small saucepan, combine lentils and water and heat to boiling. Reduce heat, cover, and simmer until lentils are falling apart, about 30 to 40 minutes. Drain and set aside.
Preheat oven to 350 F. Grease a 13 x 9-inch baking pan.
In a large bowl, combine dry ingredients, mixing well.
In a medium bowl beat together eggs, oil, and almond extract. Stir in lentils.
Add lentil mixture to dry ingredients and mix well. Add boiling water and mix thoroughly.
Pour batter into prepared pan and bake for about 30 minutes or until a toothpick inserted into center comes out clean. Cool on a wire rack before cutting into squares.