Layered Chocolate Avocado Cream Cake
Introduction
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
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.
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.
Number of Servings: 16