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Layered Chocolate Avocado Cream Cake




Source of Recipe


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Layered Chocolate Avocado Cream Cake

Sparkpeople.com
Submitted by: SPARK_RECIPES
Reviews rate this recipe 4.2 of 5 stars.
Tofu
Minutes to Prepare: 75 - Minutes to Cook: 30
Number of Servings: 16

This chocolate cake is delicious, decadent, and easy. It has some unlikely ingredients that yield a rich, creamy dessert.

Ingredients:
1 box super moist chocolate cake mix
1 (300 g) block soft tofu
1/4 cup water
1 prepared batch Vanilla Bean-Avocado Custard**

Directions:
Preheat oven according to cake mix directions.

With a food processor or blender, combine the cake mix, tofu, and 1/4 cup water.

Divide into two round pans, and bake according to the directions on the cake mix box.

(DO NOT add the oil/egg/whatever else the cake mix box says you need -- the tofu takes the place of all of those!)

Allow the cake to cool completely, then spread the Vanilla Bean-Avocado Custard** between the cakes. Freeze for one hour.

Slice and serve, garnishing with chocolate sauce and--if you're brave--diced avocado tossed in maple syrup.

**Vanilla Bean-Avocado Custard is filed under Puddings.

One serving (including Custard) equals: Calories 215.0; Total Fat 5.6 g (Saturated Fat 1.3 g, Polyunsaturated Fat 0.6 g; Monounsaturated Fat 1.2 g); Cholesterol 0.0 mg; Sodium 268.4 mg; Potassium 83.4 mg; Total Carbohydrate 38.5 g; Dietary Fiber 0.8 g; Sugars 21.4 g; Protein 3.1 g