*Update: apparently I need to google any slang I use, as my original post used a slang for husband that was not on the up and up. My apologies to anyone who read this and knew what the slang word meant. It was not my intent to misuse the term AT ALL.*
Today is Tom’s birthday…the day after 9/11, which he is not too happy about. BUT today was all about him and I enjoyed making a fabulous meal for his birthday dinner.
The meal was courtesy of the blogosphere. I had a “Dr. Pepper slow-cooker roast beef “ cooking in the crock pot all day, and then turned to some of my other favorite blogs for the sides…creamed corn, and PW’s amazingly creamy mashed potatoes. It may not look like much, but it was very delicious and I prided myself for taking it a little farther than I usually would. My only complaint would be that the roast beef cooked a tad too long and wasn’t as tender as I had wanted. Woops.
And then the pies de resistance: Cake!! Tom has been a long-time fan of Nutella since our visit to Hungary almost 4 years ago. It was a staple in C’s life at the orphanage, as I think it is in many European homes. It’s gaining ground here, although I just don’t see the purpose of slapping chocolate/hazelnut spread on bread and calling it a sandwich. I’m a peanut butter girl through and through.
aaaanyway, I looked through my Pinterest boards and found a Nutella cupcake recipe that I had pinned awhile back. But since I didn’t want to do cupcakes, I modified it to be in a cake form. And it was awesome! For Nutella fans (Tom & my friend Erika, in this case), it totally hit the spot. I found it a bit rich so would probably used a less chocolatey cake next time, but all in all I’m happy that it turned out well for Tom’s special day.
Chocolate Nutella Cake
- 1 box devil’s food cake mix (or for less richness, a yellow or milk chocolate cake would work well)
- 1 small pkg instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/2 cup milk
- 1 tsp vanilla
- 2 cups mini chocolate chips (optional, again depending on desired richness)
- Jar of Nutella for Between cake layers
- Preheat oven to 350 degrees F.
- In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans).
- For cooking time, I use the cooking times on the back of the packaged cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.
- For layer cake, level bottom layer & spread healthy dose of Nutella on it (repeat for more than two cake layers). Cover with top layer and prep for frosting.
- 2 sticks unsalted butter, softened at room temp.
- 1 13-ounce jar of Nutella
- pinch of salt
- 1 tablespoon clear vanilla extract
- 2 pounds confectioners’ sugar, sifted (or not, I was lazy and didn’t sift)
- 6-8 tablespoons heavy cream or milk
- In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended. (caveat: this step produced such a thick frosting, that I added 3 tablespoons of the heavy cream while incorporating the sugar. Otherwise my stand mixer may have blown up…)
- Add salt, vanilla, and 3 tablespoons (or remaining quantity) of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
- Frost cake when cake is completely cooled (I put the cake in the freezer for a couple of hours as it makes it easier to frost. Crumb-coating before you put it in the freezer is highly recommended if you have the time…and patience).
- Garnish with chopped hazelnut & chocolate bar, found in the candy section of your grocery store.
-This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
As far as a birthday present, I thought maybe he’d like a Kindle or something since he is such a voracious reader. But no, when pressed, he said he wants a ham radio antennae…for his truck. I should have just bought the Kindle without asking…