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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Chocolate Zucchini Bunt Cake With Chocolate Glaze

Chocolate Zucchini Bunt Cake

Chocolate Zucchini Bunt Cake 2

The summer is coming to a close, but we still have an abundance of zucchini. So you know what that means?

Zucchini Cake.

This has to be the best recipe I have come across, it is so so moist. Pairing it with a simple glaze lets the cake stand for itself. Hey – it is a good way to eat your cake, and your veggies too!

Chocolate Zucchini Cake
Adapted from Parsley, Sage & Sweet

1/2 cup (1 stick, 4 ounces) butter

1/2 cup (3 1/2 ounces)  unsweetened apple sauce

1 2/3 cups (12 ounces) granulated sugar

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup (4 ounces) Greek yogurt

2 1/2 cups (10 1/2 ounces) Flour

3/4 cup (2 1/4 ounce) Dutch-process cocoa

2 1/2 to 3 cups shredded zucchini (about one 10-inch zucchini –  12 ounces)

1 cup (6 ounces) chocolate chips

Preheat the oven to 325°F. Lightly grease a bunt pan.

In a large mixing bowl, cream together the butter, applesauce, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs, one at a time until each is incorporated.

Stir in yogurt alternately with the flour, starting and ending with the flour. Stir in the cocoa and mix until smooth. Finally, fold in the zucchini and 1 cup of chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 40 – 45 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.

For the Glaze

3/4 cup semi-sweet chocolate chips

3 Tablespoons butter

1 Tablespoon light corn syrup

1/4 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.

Spread warm glaze over top of cake, letting it drizzle down the sides.