Category: Nutella

bundt · cake · Nutella

Nutella Bundt Cake (Part Two)

jachancellor1 Comment

Well, I finally got eggs.  I should give that credit to David as he did physically get them for me.  So thank you David for purchasing more eggs so that we would have more chocolate cake.  Like we need this!?  I did send 3/4 of this Bundt with our Childrens Minister that was being moved this week.  Brandon is a baker, and would always bring in treats for me to try.  I will miss that.  Hopefully, Brandon and Kristen will enjoy this.

So, instead of keeping everything separated in the Marbled Cake, I blended the Nutella 
throughout the cake mix.  I also omitted the almond extract.
So 1 box cake, 1 teaspoon cinnamon, 2/3 cups water, 1 stick butter, 2/3 cup mayonnaise, 4 eggs, 
1 cup Nutella, and confectioners sugar.  Beat, bake, and enjoy.

I didn’t take the butter out to soften naturally, so I microwaved it for a bit (30 seconds I think). 
I didn’t bake this one as long either.  About 42 minutes at 375 degrees. 
Darker batter, and a dark pan.
Cool for about 15 minutes, invert onto your favorite cake plate.
As I have stated, I normally use too much flour in the “grease/flour” pan part.
This time David helped me, and I believe the flour didn’t want to stay.
As you can see, part of the top didn’t come out well.
So…this turned out to be tasters. Yummy!
I added the confectioner’s sugar to the top.  It didn’t cover the mistake all the way,
and I think it isn’t too sweet with all of the chocolate like icing would be.
I also like the simplicity and contrast of colors.
It was moist, again!  Yes.  This was good.  I don’t know if it was better than 
the Marbled Bundt, but it was moist and favorable. 
I think that I prefer the Marbled Bundt.  
It is what my Mom made, and I grew up on it.
Let me know if you try this one.
Try to enjoy!
bundt · cake mix · Nutella · Recipes

Nutella Marbled Bundt Cake

jachancellor3 Comments

I had this yellow cake mix, and wanted to make some sort of marbled cake with it.  I love my Mom’s bundt pan. So…

 I used about 1 cup of Nutella, mixed together with an egg.  
Used 3 eggs, 1 stick butter, and 1/3 cup water per the cake mix instructions. 
 I used 1 egg and about 1 cup of nutella, mixed.  
I also added about 1 teaspoon of cinnamon to the nutella mix.

I added 1 teaspoon of almond extract and about 2/3 cups of mayonnaise, yes mayonnaise! 
My Mom used to use it–swore that it made the cakes moist.  And, I believed her.  I mixed together the cake mix and mayo.  Took about 1/3 of the mix and mixed it with the nutella and egg mixture.  

Sprayed the pan, and coated it with flour.  (I always use too much flour.)  
Pour the yellow mix in.  Drop the pan onto the counter several times to 
make sure that it is even (and to release any air bubbles).  Spoon over the nutella mix.  
Take a knife and slice into the yellow mix (this should make your swirl).  
Add the remaining batter. Drop pan again making sure all bubbles come to the top.
Follow the directions for a bundt pan on the cake mix (38-43 minutes) at 375 degrees
in the middle part of your oven.  Remove when done (use a cake tester).  
Cool on a cooling rack for about 10 minutes.  
Invert onto a plate.  Once cake is completely cooled, sprinkle some powdered sugar on top.
Not really swirled – all of the chocolate mix went to the bottom (or top) it was too heavy.  
I will have to lighten this part up next time (although my family says NO).
It is really moist!  I sound surprised! ha.  It really is though.  
You don’t have wait 3 days for this one to be really moist.
My family raved about it so much, David had seconds.  So much for this being for the entire week.  =)

Enjoy!