For 4 Person(s)
Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8″ or 9″ round cake pans.
Beat the sugar, oil, and eggs together for 2 minutes. Add 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.
Once cool, add cake to a large bowl and crumble.
Mix in frosting a little bit at a time until well-combined.
Form mixture into cake balls, about 1 1/2 inches in diameter.
Melt the chocolate candy melts according to package instructions.
Dip the tip of each lollipop stick into the chocolate candy melts and insert into cake balls.
Freeze for 15-20 minute and then dip cake balls into the remaining chocolate candy melts until fully covered.
Dip in sprinkles, cookie crumbs or diced nuts while the candy coating is still wet.
To make USA Red Chief lentil puree, bring 3/4 cup of Red Chief lentils to a boil in 2 cups of water. Cover and simmer for 7-9 minutes. Drain, reserving the liquid. Add 1/4 cup of lentil liquid back into lentils. Puree in a blender or food processor. Yields about 1 3/4 cups. (Excess puree can be frozen.)
Makes: 20 cake pops (approximately)