1/2 Cup butter
2 Cups white sugar
1/2 Cup milk
2 Cups Celimix White Bread Mix flour
1 Cup cooked lentils * (need 1 3/4 Cups water)
2 1/2 Tsp baking soda
1 1/2 Tsp baking powder
6 Tbsp cocoa
1 1/2 Cups hot water
1 Tsp vanilla
Pinch of salt
Cook lentils in 1 3/4 Cups water in small saucepan on low-medium heat for approx. 25 minutes. Stir often – do not allow lentils to burn. Once water is absorbed remove from heat. Puree lentils until smooth (may have to add a bit of water when pureeing).
Cream butter & sugar. Add eggs. Dissolve baking soda in teaspoon of hot water. Add to mixture. Add Celimix, lentils, baking powder, salt, vanilla & milk. Mix cocoa in hot water. Add to mix. Pour into greased 9×13 pan or two 8×8 pans.
Bake at 350F for 40-45 minutes.
*1/2 Cup dry lentils = 1 Cup cooked lentils
ALLERGEN INFORMATION: Gluten Free, Yeast Free