Now spanning the good 'ole United States of America, from Virginia to California.
I saw this on my google reader yesterday. I'm not sure if I can wrap my head around the whole avocado/chocolate thing. If you try it, you must tell us how you like it. :)
We tried a chocolate avacado pie and it was a little . . . funny. I was SO intrigued by it and then a bit disappointed. I prefer my avacado untainted=) Give it a shot and let us know what you think!(Pumpkin is another ingredient I have found in DF chocolate treats. It might be worth trying!)
OK, so I'm here to tell you that, so far, this cake gets two thumbs up, because...YOU CAN EAT THE BATTER!In other news, we have to wait and see if my avocado lumps are too lumpy...(And I was very sad that this recipe has already taken over the internet, because I was SO looking forward to springing it on you laides with a great big "SURPRISE"...oh, well.) :P
Um, that would be you LADIES...sorry.
Erin - How did it turn out?!
OK, I've finally had a slice:It's good!! The frosting, though...well, Matt was "helping" me, and we may or may not have ended up with an extra cup of powdered sugar in there!! :P As it turned out for us, the frosting kind of tasted like a little kid's toothpaste: very grainy, and VERY (um, WAY TOO) sweet. (I did have a fingerful when we first mixed it, before we frosted the cake with it, and I thought it tasted too sweet, so if I'd tossed it and used just a normal buttercream or cream cheese frosting instead, it would have been much better, IMO.)To keep it dairy-free, I might use a glaze, instead, maybe a citrus-y kind. Or, since the cake part itself reminds me of my favorite chocolate zucchini cake recipe, I'd do what that recipe calls for, in lieu of frosting: a generous sprinkle of chocolate (or carob) chips over the top of the batter right before baking. Yum!
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