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Poke Cake with Nutella® hazelnut spread
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Prep Time:
35 minutes
Total Time:
2 hours 15 minutes
Indulgent Nutella® cake steals the spotlight at any event!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 1 1/4 cups Nutella® hazelnut spread
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons Nutella® hazelnut spread
  • 1/4 cup chopped hazelnuts (filberts), toasted, skinned
Instructions:
  • Preheat your oven to 350°F and generously spray the bottom of a 13x9-inch baking dish with cooking spray.
  • In a large bowl, use an electric mixer to beat the Cake ingredients on medium speed for 2 minutes, scraping the bowl occasionally, then pour into a baking dish.
  • Bake for 29 to 34 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a cooling rack. Let it cool for 5 minutes. Use the end of a wooden spoon (1/2 inch in diameter) to poke holes almost to the bottom of the cake every 1/2 inch, wiping the spoon end occasionally with a paper towel to prevent sticking.
  • In a small bowl, gently heat 1 1/4 cups hazelnut chocolate spread over a pan of boiling water for 1 to 2 minutes, stirring constantly. Pour and spread evenly over cake, tapping the dish on the counter to help spread flow down holes. Allow to cool completely for at least 1 hour.
  • To serve, in a chilled large bowl, use an electric mixer on medium-high speed to whip the whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream evenly on top of the cake. Place 2 tablespoons of hazelnut chocolate spread in a small resealable plastic bag, seal partially, cut off a tiny corner, and drizzle over the cake. Sprinkle chopped nuts on top and store covered in the refrigerator.

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