Recipe For Cooking Nutella Bundt Cake

Toaster Oven Cakes :: Cake Mix Recioes

Nutella Bundt Cake

1 C. Nutella, divided
4 lrg. eggs, divided
1 (18.25 oz.) box yellow cake mix
1/2 C. buttermilk
1 C. powderedsugar
2 Tbsp. Frangelico liqueur or hazelnut syrup

Preheat oven to 350 degrees F. Lightly grease and flour 10-in. Bundt pan.

In sm. bowl, whisk together 2/3 C. Nutella and 1 egg. Blend until completely smooth and set aside. In lrg. bowl, using electric mixer on low speed, stir together cake mix, remaining 3 eggs, buttermilk and remaining 1/3 C. Nutella until moistened. Scrape down sides and beater(s) and increase speed to med., beating for another 2 min.

Remove 1 C. batter and mix with RESERVED Nutella-egg mixture. Pour leftover batter evenly into prepared cake pan. Spoon RESERVED Nutella batter over it and, using a knife, gently swirl batters together to create marble pattern. Smooth top of cake and bake for 40 to 50 min. (Cake is done when moist crumbs cling to inserted wooden pick.)

Allow cake to cool in pan for 15 min. When ready to handle, carefully invert onto cooling rack and remove pan. While cake continues to cool, make glaze by whisking together confectioners sugar and Frangelico liquor until smooth. Drizzle glaze over cake.

Serving ideas: For a spring touch, sprinkle top of cake with candied orange and lemon slices.

Alternative: To make mini Bundt cakes, use 2 mini Bundt pans (6 cakes each) instead of a 10-in. Bundt pan and follow above instructions, dividing batters into 12 smaller cake forms. Bake cakes for 20 to 25 min.