Butterscotch Kale Cake

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Serves: 24
Prep Time: 10 minutes
Cook Time: 45 minutes

What You Need

  • 3 cups Nature’s Greens® Kale
  • 1 cup water
  • 1 cup milk
  • 1 3/4 cups flour
  • 3/4 cup sugar
  • 1/2 cup cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 eggs (or 1/2 cup egg substitute)
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup butterscotch chips
  • 1 cup walnuts, finely chopped

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What You Do

Cook kale in water over medium high heat for 5-7 minutes. Drain well, mashing excess water out of kale

Add cooked kale and milk into a blender container and pulverize. Set aside. Stir or sift together the flour, sugar, cocoa, baking powder, and baking soda; set aside. Whisk eggs, oil and pulverized kale together. Stir moist ingredients into dry ingredients, mixing well. Stir in vanilla, butterscotch chips, and walnuts. Pour batter into a prepared 10-inch Bundt cake pan. Bake at 350 F for 45 minutes or until a cake tester inserted comes out clean. Cool for 10 minutes and invert onto desired plate. Can be dusted lightly with powdered sugar. Serve with fresh strawberries.

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