Best. Ad. Ever.
I am reasonably sure that I have come out of the pantry looking just like this. Yes, I fully and somewhat sheepishly admit that I have hidden in the pantry from my children to eat nutella by the spoonful. I am not kidding when I say I cannot have an open jar of it in the house. I came to the nutella craze late in life and I think I have been trying to make amends ever since.
The jar I used for this recipe stayed unopened and hidden in the back of my pantry for about three weeks. (A record I am sure.) But then I found this recipe and, well…all bets were off. (Shhhhh, the kids think I used all of it in the recipe:-)
Nutella Gooey Butter Cake.
Yep, Paula Deen’s gooey butter cake fell for a jar of nutella and this cake is their love child.
Rich and decadent…a dessert to be made for company. I made it for our Wednesday night meal at our church. They thanked me.
The crust is a simple mix of one chocolate cake mix, a stick of butter (melted), and one egg.
And then you twist off that white lid, peel back the gold foil…
Mix that cup of nutella with an 8oz cream cheese, another melted stick of butter, 3 eggs, 1 tsp of vanilla and a box of confectioners sugar. This is the only change I’d make…I’d probably only use about 3/4 of the box of confectioners sugar. (Yeah, I know. Way to pull back and show some health conscious restraint.)
Bake it at 350 for about 40 to 45 minutes and somehow that cooks up into a dense moist cake with a flaky crust. Oh, my goodness it is so good.
With the holidays coming up you should really add this to your must serve list. Or even your food gift list…teachers, pastor, mailman. Trust me they’ll thank you.