Nutella Bundt Cake

You all should know of my love for Nutella; I've spoken about it a lot. It might even be considered an addiction, at times. I have no regrets, though. (Ok, well, this is pregnant me talking, not trying-to-lose-the-baby-weight me.) I even got my grandma going on it, although I still think that's her own fault. (Really! We went down to Florida to visit them, and she bought TWO jars for the week we were there. Her reasoning is that they were buy one get one free. So, this pregnant lady ate a lot of Nutella that week, and of course Grandma had some too!) 

I've made this Nutella Bundt Cake a couple times, and it is always a HUGE HIT. Even before it gets into the oven, because I practically lick out the bowl for both the cake and the frosting. ;) It's very rich, but not so rich you can't eat a really big piece. Or two.  OK, maybe I'm the only one who could eat two, but baby LOVES Nutella. It makes her happy.

Anyways, back to the cake... this was my contribution to Easter dinner yesterday, and the reason Mama always lets me make desserts for everything. It was, of course, a huge hit. I recommend making it for any and all upcoming occasions, because everyone loves it. And that's without even getting into JUST how easy this is. You literally just mix all the cake ingredients together for a few minutes, then pour into a well-greased bundt pan and bake it. The frosting is just as easy-- mix the 3 frosting ingredients together for a few minutes, then spread over the cake. Delicious, easy, and a crowd pleaser!

Remember, comments are loved! What's your favorite Nutella dessert?

Printable Recipe

Nutella Bundt Cake

Ingredients

Cake:

• 1 box chocolate cake mix (Devils food)
• 1 small box chocolate pudding mix (3.9 ounces)
• ½ cup Sour Cream
• ½ cup Nutella
• ¾ cup Oil
• ¾ cup Water
• ½ cup Sugar
• 4 Eggs
• 1 teaspoon Vanilla

Frosting:

• 8 ounces cream cheese, softened
• 2 cups powdered sugar
• ¼ cup Nutella
• chopped hazelnuts for garnish, optional

Directions

1. Preheat oven to 350°, heavily grease a large bundt pan.
2. In a large bowl, mix all cake ingredients together for 3 minutes on high. Pour into pan.
3. Bake for 45-50 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
4. While cake is cooling make frosting: In a medium bowl combine cream cheese, powdered sugar, and Nutella; beat on high until creamy.
5. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, or use a piping bag with a large round tip. (Or, do what I do, and just spread it over til it looks kinda pretty.)
6. When cake is completely cooled, pipe the frosting over the cake in a back and forth method. Sprinkle chopped hazelnuts over the top if desired.

Yield/Time

1 hour 15 minutes

Approximately 20 servings

Nutrition Facts

372

Note:

You can make double layer (for a VERY LARGE GROUP): make 2 cakes, then when both are cooled place one cake upside down on serving tray. Spread layer of frosting over the top, then place second cake on top. (Makes a sphere-like cake.) Drizzle frosting over top as directed.

Source (for original): Chef in Training

Malted Chocolate & Peanut Butter Chip Cookies

Last night, there were some big storms rolling into the area, and I was WIDE awake. (I love pregnancy hormones... sometimes I have complete insomnia, and sometimes I am surprised I make it to bed before I fall asleep.)  What's a pregnant lady to do, late at night when the house is quite.... except make cookies! 

I'd seen this new recipe on one of the blogs I follow, that called for malted milk powder in the cookies. Hmmm, that's worth a try! I had put it on my grocery list a few weeks ago for whenever I got the urge to make cookies (and it's not 80 degrees in my house), so I even had everything on hand!

Let me first say that these cookies are REALLY good. Not my favorite, but really good. I haven't decided if the malted milk powder really adds anything or not.... I guess I will need to keep eating them to decide. ;)

I also changed it up a bit and added peanut butter chips.... chocolate and peanut butter is one of my favorite combos! 

Let me know if you try these; I would love to hear what you think!

Malted Chocolate & Peanut Butter Chip Cookies

Ingredients

• 1 cup butter flavored Crisco
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all purpose Flour
• 1/2 cup Malt Powder
• 3.4 ounce box instant chocolate pudding mix
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup milk chocolate chips
• 1 cup peanut butter chips

Directions

1. Preheat oven to 350 °.
2. Cream Crisco and sugars in a large mixing bowl until smooth. Add eggs and vanilla; beating to combine. In a separate bowl, combine flour, malt powder, pudding mix, baking soda, and salt. Slowly add to moist ingredients until thoroughly combined. Mix in chocolate and peanut butter chips until just combined.
3. Form dough into small balls, and place approximately 1” apart on cookie sheets. Bake for 11-13 minutes. Remove and let cool on baking sheet for 10 minutes before transferring to cooling racks.

Yield/Time

4 dozen cookies

1 hour

Source (for original): Picky Palate (http://picky-palate.com/2014/04/30/chocolate-malted-chip-cookies-recipe/)