If you’ve never tried Nutella, now is the time. Nutella is extremely popular in Europe but not quite as famous over here in the US. It’s this wonderful chocolate-hazelnut spread that has the texture of peanut butter. It is soooooo delicious! In Paris, they serve Nutella on warm crepes, in Amsterdam on pancakes and in Rome it’s in the ice cream. It’s so delicious! If I’m being honest, my kids often have it at home spread on whole-wheat waffles instead of syrup…I almost always snag a bite or two. Nutella is on the PB&J aisle at your grocery store, buy a jar and enjoy!
1 box of chocolate cake mix
2 small boxes of instant chocolate pudding
1/2 cup of veggie oil
1 1/4 cups water
1 1/2 cups Nutella, divided
4 cups powdered sugar
1 stick butter, softened
3-4 splashes of milk
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Then mix in 3/4 cup Nutella. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.
To make the frosting, combine powdered sugar, butter, milk and remaining 3/4 cup Nutella with electric mixer until creamy. Spread on cooled cake.