I can across this recipe by chance. I saw a post on Facebook and my curiosity got the better of me, so I tried it out.

I think it is a mind over matter thing, when it comes to eating this cake. The first bite I ate, I did not like the taste at all, but after the second bite I was madly in love with it. I kept picturing the mashed avocado in my head.  Next time I make this cake, I am going to do it blind folded.

Ingredients

CAKE

3 x cups all-purpose flour

5 x tablespoons cocoa powder

2 x teaspoons baking powder

2 x teaspoons bicarbonate of soda

1/2 x teaspoon salt

1/2 x cup cooking oil

1 ripe avocado, mashed until smooth

2 x cups water

2 x tablespoons white vinegar

2 x teaspoons vanilla essence

2 x cups castor sugar

FROSTING

2 x ripe avocados, mashed until smooth

2 x cups icing sugar

5 x tablespoons cocoa powder

Method:

In a large bowl, whisk first five ingredients.

In another bowl, whisk oil and next four ingredients and sugar

Pour wet avocado mixture into flour mixture and mix well until smooth.

Divide batter evenly between  2 x 20cm greased cake pans.

Bake in a preheated oven at 180 degrees for 20 – 25 minutes or until the toothpick comes out clean.

To frost, allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on first cake layer, then top with second cake layer. Add remaining frosting to the top of cake.