Since I discovered her blog, I've been all keen on making this cake. The idea of making a cake with avocado (something I could eat everyday) and chocolate (same deal) with no milk or butter just intrigued me. I just had to get that pesky thesis out of the way so I could make it without the added ingredient of guilt.
I had 3 very soft avocados. The time was, um, ripe.
The recipe itself is incredibly easy. I think it helps to have a stand mixer to whip the frosting up, but to be honest, I think the frosting is overkill. The cake is incredibly moist and doesn't need it; especially if you have anyone who might be a bit suspicious of a cake with avocado and alien-green goop on top.
Naturally, The Husband had no interest in it.
It refrigerates very well (the frosting stays green) and you can freeze it too (yes, it tastes good frozen. Oh, like you've never done that).
Now it's got me thinking of other chocolate-veggie combinations. Sweet Potato Chili Pepper Chocolate Cake, anyone?