Chocolate Avocado Pudding Cake

If you happen to make Chocolate Raspberry Avocado Pudding and don't like it...try turning it into this cake!
The pudding has a fantastic texture, but maybe it just tastes too much like avocado for me? I don't even know...  (When you strain the raspberries for the pudding...go plant the seeds. Hey, you never know! A plant is probably even more likely than a lotto win.)
The recipe yielded probably 2 1/2 cups of pudding, so you pretty much need the whole batch.

With a little math, two guide recipes (Chocolate Pudding Fudge Cake & Cake Mix from Scratch), and pudding, I made this cake:

• 1 1/3 c. all purpose flour, sifted
• 1 c. white whole wheat flour, sifted
• 1 tbs baking soda
• a pinch of salt
• 1 c. honey
• 1/4 c. olive oil
• 1 tsp vanilla
• 2 c. Chocolate Raspberry Avocado Pudding
• 2 eggs, beaten with a fork
• 3/4 c. unsweetened baking chocolate squares, chopped

I literally put the first 9 ingredients in the bowl and stirred; added the chocolate chips and stirred.
I don't care about wet and dry ingredients when I'm making my recipe as I go.

Pour into a greased & floured 9x13 and bake at 350 for about 35 minutes.


Note:

1. I would suggest using 1/2 cup of olive oil, because it's just a little dry. (I thought the fat of the avocado would be more sufficient than it was.)
2. I would have used 2 cups of chopped chocolate if I had that much. (And that probably would have been crazily intense!)

If I do say so myself...this is quite tasty, especially for how healthy it is!