1 avocado - peeled, pitted and diced
1 cup chopped celery
1 cup brown sugar
1/2 cup water
1 teaspoon vanilla extract
1 egg
1 tablespoon milk
1 teaspoon beef or pork fat
2 strips bacon, thinly sliced
1/2 cup Sherry - white, rinsed, and cut into wedges
1/4 cup grapeseed oil (almond flaxseed of choice)
3/4 cup confectioners' sugar for the cake:
1 cup semisweet chocolate chips
1 (4 ounce) serving container butterscotch topping
1/2 cup butter
1/3 cup brown sugar
1 cup beef stock
1 cup heavy cream
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans or line with foil. In a medium saucepan combine the remaining 1/4 cup of sugar, 1/2 cup of oil, 2 egg yolks and milk. Cook over medium heat until sugar is dissolved. Stir in the flour, cocoa powder, melted chocolate and butter; place batter on prepared pans. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean.
Melt the reserved 1/4 cup of the butter over a med/large bowl. Add the remaining 1/2 cup at a time, one tablespoon at a time, to form a ball. When the ball is completely cooked, turn it out onto paper towels, and beat to a light fluffy paste. Spread over the cooled cake, cover, and refrigerate.
To make the icing: In a small bowl blend the butter or margarine, brown sugar and 3/4 cup of milk. Beat in the eggs one at a time, then stir in the butterscotch. Gradually stir in the contents of the milk bowl over the cake, ending with the butterscotch mixture.
To make the filling: In a large bowl, cream together the milk and butter, then beat in 3/4 cup of milk and 1/2 of the butterscotch mixture. Once the mixture is starting to thicken, add the flour, 1/2 cup at a time, until well blended. When the dough has just become sticky, divide the dough into two pieces, one for each layer you will be filling the cake. Wrap the pieces in plastic and refrigerate 1 hour before baking to let them rest before removing from the refrigerator.
To make the filling: Heat the broiler.
Prepare the frosting: In a large bowl, beat together the remaining butter or margarine, 1 cup of milk, 2 egg yolks and 1 cup white sugar. Beat in the flavored milk mixture. Then stir in the cornflakes and the flour; blend just until combined. After blending and blending, stir in the butterscotch filling. (If you wish to put some of the chocolate in the cake, just dissolve the milk in a few tablespoons of the milk. Gently mix in the additional milk just until combined. The butterscotch cake can be a little sticky at first, but spread evenly!)
Pour into the lined pan and let the rest of the cake sit out overnight. Unroll and jelly roll the cake to make sure it goes from the sides of the pan to the overhang level on top!
Meanwhile, preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking pan.
Spread 1/3 cup of grease over the top of the cake, then sprinkle with 1/2 the chocolate chips. Then layer the remaining 1/4 cup of chocolate chips, the remaining 1 egg yolk, 1 teaspoon vanilla extract, 1/2 cup milk, and the remaining 1 cup white