California Avocado Cake

1½ cups all-purpose flour 1#189; teaspoon baking soda #189; teaspoon salt #8531; cup milk 2#189; tablespoons fresh lime juice (1 medium lime) 1#8531; cups sugar #188; cup unsalted butter, softened (#189; stick) 1 cup mashed avocado (about 1#189; medium ripe avocados) 2 large eggs #8532; cup chopped walnuts, toasted Heat oven to 325. Lightly grease bottom of heavy duty 9-inch square baking pan In medium bowl, thoroughly whisk flour, baking soda and salt. Set aside. In small bowl, whisk milk and fresh lime juice. Set aside to culture and thicken. In large bowl with mixer on medium speed, beat sugar, butter and mashed avocado until well combined, about 1 minute. Add eggs and beat on medium high speed 1 minute until light. Scrape bowl well. Add flour mixture and half of the soured milk. Beat on low about 20 seconds until combined. Scrape bowl well. Add remaining liquid. Beat on low speed 20-30 seconds until smooth. Stir in nuts by hand until evenly combined. Scrape bowl well. Batter should appear light green, creamy and thick. Spoon evenly into baking pan. Smooth top with back of spoon. Bake 50-55 minutes until top is deep golden brown and tester inserted near center comes out clean. Cool cake in pan 20 minutes before serving. Great warm with ice cream or dusted with powdered sugar. Serves 12. Baker's hint: Nuts can be omitted if desired. Nutrition values per serving: 256 calories, 11 g fat (3 g saturated), 37 g carbohydrates, 1 g fiber, 5 g protein, 47 mg cholesterol, 263 mg sodium.