Party

Layered Chocolate Avocado Cream Cake is for Dessert.

Layered Chocolate Avocado Cream Cake takes 75 minutes to prepare.

Layered Chocolate Avocado Cream Cake takes 30 minutes to cook.

Layered Chocolate Avocado Cream Cake makes 16 servings.

The ingredients for Layered Chocolate Avocado Cream Cake are:

1 box super moist chocolate cake mix
1 (300 g) block soft tofu
1/4 cup water
1 prepared batch Vanilla Bean-Avocado Custard

Here is how you make Layered Chocolate Avocado Cream Cake:

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.

The nutritional information for Layered Chocolate Avocado Cream Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 215.0

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 268.4 mg
• Total Carbs: 38.5 g
• Dietary Fiber: 0.8 g
• Protein: 3.1 g

The dietary needs meet for Layered Chocolate Avocado Cream Cake is Vegetarian