Nutella Gooey Butter Cake

nutellagooeybuttercakeHello!

It has been a couple week since I have posted on here. I am so sorry! It has been non-stop since mid September…and it will probably be that way until December 26. I know, Excuses. Excuses.

A couple weeks ago I made this Nutella Gooey Butter Cake from Tidy Mom. Oh my word. It was amazing. Everything you would imagine it to be. Gooey Butter Cake + Nutella.

Nutella Gooey Butter Cake from Tidy Mom

 
For the Cake
1 large Egg
1/2 cup butter, melted
 
For Filling
8 oz cream cheese, softened
2 large eggs beaten
1 cup Nutella
1 teaspoon vanilla
2 cups powdered sugar
 
Heat oven to 325° F and lightly grease 13×9-inch pan. Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers.
 
Using an electric mixer, blend, cream cheese, 2 beaten eggs, nutella and vanilla. Then slowly and powdered sugar and beat until smooth. Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey) Dust with powdered sugar on top after cake has cooled.
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Peanut Butter Chocolate Bars

Peanut Butter Chocolate Bars

My sister in law, Karen, sent me this recipe a few days ago. She knows us well…chocolate and peanut butter. We took these bars to a picnic on Sunday evening…and they are a perfect picnic dessert!

These bars are made with a cake mix but taste like a delicious peanut butter cookie, covered with a layer of chocolate.

Peanut Butter Chocolate Bars

from Bake or Break

For the crust:
1 package yellow cake mix
1 & 1/4 cups smooth peanut butter
8  tablespoons unsalted butter, melted
2 large eggs
For the filling:
2 cups (12 ounces) semisweet chocolate chips
14 ounces sweetened condensed milk
2 teaspoons vanilla extract

Instructions

Preheat oven to 350°.

Using an electric mixer on low speed, combine cake mix, peanut butter, butter, and eggs. Batter will be thick.

Set aside about 1 & 1/2 cups of crust mixture. Press remaining crust mixture into bottom and partially up the sides of an ungreased 9″x 13″ baking pan.

To make the filling, place chocolate chips and condensed milk in a microwave-safe bowl. Heat in microwave for 1 minute. Stir mixture until chocolate chips melt and mixture is smooth. Stir in vanilla.

Pour filling over crust in pan and spread evenly. Crumble reserved crust mixture over top of filling. (Mine did not crumble, it was more of a drop, this due to the differences in cake mixes).

Bake 30-35 minutes, or until lightly browned. Cool completely in pan before serving.