Nutella Pound Cake Food

NUTELLA-SWIRL POUND CAKE

Steps:

• 1. Preheat the oven to 325°F Lightly grease and flour a 9-by-5 inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
• 2. In a large bowl, using a hand held mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
• 3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix.
• 4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean. let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

NUTELLA BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease and flour 10 inch Bundt pan(I use Baker's Joy spray).
• In a small bowl whisk together 2/3 cup Nutella and 1 egg.
• Blend until completely smooth and set aside.
• In a large bowl using an electric mixer on low, stir together cake mix, 3 remaining eggs, buttermilk, and remaining 1/3 cup Nutella until moistened.
• Scrape down sides and increase speed to medium for 3 minutes more.
• Remove 1 cup batter and mix into nutella/egg mixture.
• Pour batter from large bowl into Bundt pan.
• Spoon nutella batter over it and using a knife, gently swirl batters together to create a marble pattern.
• Smooth top of cake batter.
• Bake for 40-50 minutes or until toothpick inserted into cake has moist crumbs that stick to it.
• Cool cake in pan for 15 minutes.
• Carefully invert onto cooling rack and remove pan.
• While cake cools, make glaze.
• GLAZE:.
• Whisk together confectioners sugar and Frangelico liquor until smooth.
• Drizzle over cake.

POUND CAKE SLICES WITH NUTELLA AND FRESH STRAWBERRIES

Steps:

• Spread approximately 1 T of Nutella on each slice of pound cake. Top with strawberry slices.
• Enjoy.

CREAM CHEESE AND NUTELLA FILLED POUND CAKE

Steps:

• Cut pound cake in half horizontally (or in 3 even horizontal slices and make it even more fanciful. Just half the filling for each layer). Using an electric mixer, beat cream cheese and powdered sugar together until light and fluffy.
• Spread cream cheese on bottom piece of cake. Sprinkle with toffee bits (if using) and gently press the pieces into the cream cheese. Spread the other half of the pound cake with Nutella.
• Place Nutella cake over top of cream cheese side (like a sandwich). Immidiately wrap cake tightly in foil, place back into loaf pan, and refrigerate 2 hrs or overnight.
• When ready to serve, cut into 6 wide slices then cut the slices in half (making 12 pieces total).