2 1/4 cups sifted cake flour (sifted before measuring)

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1 tsp. baking powder

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1 tsp. baking soda

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1/2 tsp. salt

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2 Tbsp. butter, at room temperature

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1 ripe, Fresh California Avocado, seeded, peeled, and pureed until smooth in a food processor or blender (do not simply mash)

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1 cup sugar

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1 tsp. vanilla extract

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2 large eggs

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1 cup low-fat buttermilk

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California Avocado Chocolate Frosting (recipe follows)

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2 3/4 cups confectioner’s sugar

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6 Tbsp. unsweetened cocoa powder

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1/2 ripe, Fresh California Avocado, seeded peeled, and pureed

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3 Tbsp. butter, at room temperature

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1 Tbsp. milk, or more as needed to thin

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1 tsp. vanilla extract

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.