Simply Dessert

2 c. cooked lentils (green or brown), cooled to lukewarm
1 tsp. vanilla
2 eggs 
1/4 c. oil 
1/2 c. applesauce**
3/4 c. water
1 and 1/2 c. sugar
2 c. unbleached flour
1/4 c. dry milk powder
4 to 5 T. dry baking cocoa
1 and 1/2 tsp. baking soda 
1/2 tsp. sea salt

Preheat oven to 350°. Generously grease and flour an 11x15x1 baking pan. 

In a blender until smooth: cooked lentils, vanilla, eggs, oil, applesauce, water; place mixture into a large mixing bowl.  Stir together: sugar, unbleached flour,  dry milk powder, cocoa,  baking soda, salt. Add to the liquid mixture; stir well for 2 minutes. Pour into the prepared pan.  Bake about 18 to 20 minutes, or until top bounces back at touch. Remove from oven, cool cake in the pan.

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**if you do not have applesauce, do this instead: 1/2 c. oil and 1 c. water

My special Chocolate Whipped Icing that we like for this cake:

1 package (3.5 oz.) instant chocolate pudding mix

2 T. unsweetened cocoa powder

1 c. cold chocolate milk 

1 container (8oz.) store brand frozen cool whip, thawed

First of all, mix the dry pudding and cocoa powder together. Then add the cold chocolate milk and stir with a wire whip until smooth, it will begin to thicken. Let this sit for a few minutes to get even thicker, do not rush this. Then with a spatula fold in the thawed whipped topping until well combined.....at the last after it is combined, use a wire whip to make it smooth. Cover, chill at least 30 minutes or until ready to ice the totally cooled cake (can cool the cake, cover, chill overnight; then ice the next day).  You can easily double this recipe if wanting a thicker layer of icing.