Chocolate Fudge Avocado Cake

Name: Chocolate Fudge Avocado Cake
Prep time: 15 min
Cook time: 55 min
Yield: 16
Cuisine: American,
Ingredients: 2 1/2 cups flour; 2 tsps baking soda; 1 tsp baking powder; 1/2 tsp salt; 2 medium avocados peeled and pitted; 1 cup plain nonfat Greek yogurt; 1 1/2 cups brewed coffee; 1 cup cocoa powder; 3 eggs; 1 1/2 cups sugar; 1 tbsp pure vanilla extract; 1 cup cocoa powder; 1 cup milk; 1/2 medium avocado peeled and pitted; 1/2 cup sugar; 2 tsps pure vanilla extract; 1/4 tsp salt

Swap avocado for butter and oil to make this extra-rich, moist chocolate cake featuring McCormick® Pure Vanilla Extract.

15m

PREP TIME

55m

COOK TIME

269

CALORIES

17

INGREDIENTS

Servings: 16

Ingredients

Chocolate Fudge Avocado Cake
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 medium avocados, peeled and pitted
1 cup plain nonfat Greek yogurt
1 1/2 cups brewed coffee
1 cup cocoa powder
3 eggs
1 1/2 cups sugar
1 tablespoon McCormick® All Natural Pure Vanilla Extract
Hot Fudge Sauce
1 cup cocoa powder
1 cup milk
1/2 medium avocado, peeled and pitted
1/2 cup sugar
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1/4 teaspoon salt

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Spray 12-cup Bundt pan with no stick cooking spray. Set aside. Mix flour, baking soda, baking powder and salt in small bowl. Set aside. Place avocado and yogurt in food processor; cover. Pulse until smooth. Transfer avocado mixture to large bowl. Add coffee, cocoa powder, eggs, sugar and vanilla. Beat with a wire whisk until well blended and sugar is dissolved. Gradually add flour mixture, stirring just until mixed. Pour batter into prepared pan.
2 Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan, cool completely on wire rack.
3 Meanwhile, to make Hot Fudge Sauce, place cocoa powder, milk, avocado and sugar in bowl of food processor. Process until smooth. Transfer to 2-quart saucepan. Bring to boil on medium heat, stirring occasionally. Remove from heat, stir in vanilla and salt. Pour over cooled cake. Serve warm or at room temperature.