The other day Brandi informed me of a Nutella cake that she had made for Shelley’s birthday, knowing my love for Nutella. Her added description of combining this treat with sweetened condensed milk and then pouring the mixture over the cake (and as a result seeps into it), solidified the need to try it for myself asap! Conveniently Kathy’s birthday was coming up in a couple of days. Perfect!
1 Devil’s Food cake mix (plus ingredients listed on box)
1-14 oz can sweetened condensed milk
1-13 oz jar of Nutella (or try approximately 1-1/2 cups homemade Nutella)
1-8 oz tub of Cool Whip
2 chocolate & hazelnut candy bars (I used Lindt)
- Follow the directions on the back of the cake mix, but only use HALF of the oil called for. This will make the cake more dense and avoid a soggy cake after the addition of the SCM and Nutella. Let cake cool completely. Poke holes over the entire cake with a chopstick or the end of a wooden spoon. Be sure not to poke all the way through the cake. (You can always make the devil’s food cake from scratch instead of using a boxed mix, just remember to reduce the oil!)
- Add the SCM and Nutella to a small saucepan. Simmer on low heat while stirring until just blended. Pour mixture over the cake.
- Crush one candy bar in a plastic bag with a mallet and sprinkle over cake. Let set for 30 mins (this lets the SCM and Nutella do their magic!). Freeze overnight.
- Before serving, thaw for about thirty minutes then ice with Cool Whip, crush the second candy bar and sprinkle on top.
This cake was a huge success! Everyone loved it. The only thing I would change is to shave off the very top of the cake before poking holes into it, in order to promote more of the SCM-Nutella mixture to seep into the cake. Enjoy!