Guacamole Cake

Name: Guacamole Cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Mexican
Ingredients: 59 milliliters red and/or green candied cherries, chopped; 454 grams chocolate frosting; 12 chocolate sandwich cookies, ground in a food processor; 468 grams box chocolate cake mix (plus required ingredients); 10 servings Cinnamon-sugar pita chips, for serving; 1 pint vanilla ice cream, softened; 10 servings Green, yellow and red food coloring, for tinting

The recipe Guacamole Cake could satisfy your Mexican craving in about 1 hour and 50 minutes. For $1.59 per serving, you get

Instructions

Preheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl with cooking spray. Put paper liners in 3 cups of a muffin pan. Prepare a chocolate cake mix as directed. Fill the liners two-thirds of the way, then pour the rest into the prepared bowl.

Ingredients you will need

Chocolate Cake Mix

Cooking Spray

Equipment you will use

Muffin Tray

Bowl

Oven

Bake the cupcakes and bowl cake until a toothpick inserted into the centers comes out clean, about 18 minutes for the cupcakes and 50 minutes for the bowl cake.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Bowl

Let cool.

Remove the bowl cake and peel off the liners; freeze 20 minutes.

Equipment you will use

Bowl

Put the bowl cake upright on a cake board or plate. Carve out the middle, about 1 inch from the edge, with a paring knife to make room for the "guacamole."

Ingredients you will need

Guacamole

Equipment you will use

Knife

Bowl

Cover the top and sides of the bowl cake with chocolate frosting.

Ingredients you will need

Chocolate Frosting

Equipment you will use

Bowl

Pat ground chocolate sandwich cookies over the frosting to cover. Invert the cake onto another cake board or plate.

Ingredients you will need

Chocolate Sandwich Cookies

Frosting

Frost the bottom of the bowl cake. Trim the cupcake tops to make them level and attach to the bottom of the bowl cake with frosting.

Ingredients you will need

Frosting

Cupcakes

Equipment you will use

Bowl

Frost the sides of the cupcakes as shown. Pat cookie crumbs into the frosting to cover completely.

Ingredients you will need

Cookie Crumbs

Cupcakes

Frosting

Transfer to the freezer.

Mix the ice cream with 14 drops of green food coloring, 8 drops of yellow and 2 drops of red until it turns guacamole green. Stir in the candied cherries.

Ingredients you will need

Green Food Color

Candied Cherries

Guacamole

Ice Cream

Invert the cake so it's bowl-side up. Pat any loose crumbs into place, then fill with the ice cream. Freeze at least 1 hour.

Ingredients you will need

Ice Cream

Equipment you will use

Bowl

Serve with cinnamon-sugar pita chips.

Ingredients you will need

Pita Chips

Cinnamon

Sugar

Photograph by Lisa Shin

Equipment

Ingredients

Servings:

59milliliters

red and/or green candied cherries, chopped 454grams

chocolate frosting 12

chocolate sandwich cookies, ground in a food processor 468grams

box chocolate cake mix (plus required ingredients)10servings

Cinnamon-sugar pita chips, for serving 1pint

vanilla ice cream, softened 10servings

Green, yellow and red food coloring, for tinting

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.