Do you ever see a plate of cookies and think to yourself “Nope not eat eating those.” 5…4…3…2…1…
“Ok, well not a whole one. I’ll just break off a little piece…”
And then 10 minutes later return for just another “tiny bite”….
And then an hour later your really just need to make sure the Snickerdoodle ones tastes just as good…
And before you know if you’ve eaten 3 jumbo-sized cookies?
Story of my life.
This time, the Oatmeal Raisin came out on top.
Funny thing is, this post isn’t even about cookies. It’s just, when there is a huge plate of cookies staring you in the face it’s hard to talk about anything else. Even when it’s a Nutella Swirl Bundt Cake. If I had any more of this Nutella Swirl Bundt Cake, I’d be snacking on it too. But it’s long gone. As in adios, no more, sayonara, see ya never.
This cake was inhaled by my friends and coworkers. And for good reason. Nutella is the stuff of rainbows and unicorns and angels. Combine it with moist, dense cake and fluffy cream cheese frosting and you’ve got a guaranteed winner.
AND it’s super easy to make because it uses a cake mix base. Shhh, no judgement.
And if you’re hesitant about the cake mix, make yourself feel better by piling on homemade cream cheese frosting. The secret to the fluffy cream cheese frosting is to make sure your cream cheese is still slightly chilled. Not straight out of the refrigerator chilled, but you don’t want it to come all the way to room temperature.
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix
- 4 large eggs
- 5 tbsp sour cream
- 3/4 cup oil
- 1/2 cup whole milk
- 1/2 cup nutella
- 12 oz semi-sweet chocolate chips
- 4 oz cream cheese, slightly chilled
- 2 tbsp butter, softened
- 2 cups powdered sugar
- Preheat oven to 350 degrees. Grease a bundt pan and set aside.
- In the bowl of a stand mixer fitted with paddle attachment, blend all ingredients except chips and nutella on medium high until well blended, 3-4 minutes. Batter will be thick.
- Fold in the chocolate chips and set aside.
- In a medium bowl, mix Nutella with 1 cup of the batter until smooth.
- Alternate pouring batter and Nutella mixture into the greased bundt pan in order to create a swirl effect. You can run a butter knife through the batter in a back and forth motion to create more swirl.
- Bake at 350 for 55-60 minutes, or until toothpick comes out clean.
- Combine cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment. Cream for 5-7 minutes or until light and fluffy.
- With mixer on low, slowly add powdered sugar. Once incorporated, change speed to high and whip for an additional 2 minutes.