2/3 c. dry split peas
2 c. water
1 c. skim milk
1/4 c. oil
2 eggs (or 1/2 c. egg substitute)
2 1/2 c. flour
1 c. chocolate chips (opt.)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
3/4 c. sugar
1 c. raisins
1/2 c. chopped nuts
1 tsp. nutmeg

Combine split peas and water; cook about 1 hour over low heat to make a thick soup. (You may need to add a little more water to keep it from getting too thick to stir.)

Combine thick soup and milk. Combine oil, sugar and eggs. Beat well. Sift two cups in flour with other dry ingredients. Add sifted ingredients alternately with liquid, beating well. Dredge raisins and nuts (and chocolate chips, if used) in the remaining 1/2 cup flour and stir into batter. Spread into greased jelly roll pan and bake at 350 degrees for 25 to 30 minutes. Cut while still warm.