In any event, this frosting reminds me of slime. And I like it.
Avocado frosting? I know, it sounds weird. But here's the thing. It totally makes sense! Hear me out. Avocado has a very high fat content, but it's healthy (monounsaturated, but don't ask me what that means) fat that is good for your heart. Most frosting is made by combining a solid fat and powdered sugar. See? See? And you better believe this will be the healthiest frosting you have ever eaten! Relax, I'm not suggesting that this frosting is GOOD for you. Just pointing out that if you're gonna stuff yourself full of fatty, sugary goodness, it might as well be something other than Crisco.
I promise it doesn't taste like a guacamole covered chocolate cake. AT ALL. Not even a little bit. It tastes sweet and vanilla-like, with just enough of a hint of avocado taste to balance the chocolate cake fantastically!
Soundtrack: Primus (Prep for the Tower Theatre show.. in October)
Dark Chocolate Cake with Avocado "Buttercream"
Dark Chocolate Cake (Recipe from AllRecipes.Com)
2 c. boiling water
Using a spoon, stir in 1/3 of the flour mixture. Then, 1/3 of the cocoa (completely cooled). Scrape down the sides and continue in this pattern until the cake batter is thoroughly combined. Pour the batter evenly into the three pans and bake for 25-30 minutes.
Allow to cool completely before frosting!
Avocado Buttercream (From Alton Brown, made with 1 small tweak)
Makes 2 c. (You might want to double this or make 1 1/2 batches. I did wish for more!)
2 med avocados
2 tsp lemon juice
1 lb powdered sugar, may use more depending on consistency
1 tsp vanilla extract
Peel and pit the avocados. Place the meat of the avocado in a large bowl. Try to avoid the brown bits because the color will be important. Add lemon juice and beat with a mixer until the avocado lightens in color, about 2-3 minutes.
Begin to add the powdered sugar, a little at a time. Beat until each addition of sugar is combined. Based on the consistency and your tastes, you may need more (I needed a bite more). Once the sugar is blended, beat in the vanilla.
This frosting needs to be kept in the refrigerator, but thanks to the lemon, it will not turn brown!
|3 bowls! 1 cake!|
|I like how I can see myself sifting!|
|Filling up those bowls...|
|Cue the slime horn...|