Search recipe:
- Itty Bitty Nutella Cakes
-
- 1 whole Storebought Angel Food Cake Or Pound Cake
- Nutella
- Cool Whip, Thawed In The Fridge
- Directions
- Slice the angel food cake (rectangular) in half lengthwise. Use a round or square cutter to cut out pieces (or cut squares freehand). Cut pieces in half through the middle so that they are the same shape, but shorter. Spread Nutella on three thin slices of cake. Stack on top of one another and set on a dish in the freezer for 30 minutes, or until the Nutella is very set. Remove from the freezer and ice with soft Cool Whip, then place back into the fridge to harden the Cool Whip, about 30 more minutes. (Or you can serve it immediately.) Make the cakes ahead of time, then store in the fridge in an airtight container. To serve, just pull them out five to ten minutes before you need them! (Perfect for quick little birthday celebrations.)
- Provided by:
- Ree Drummond, The Pioneer Woman
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Masala Chai Bites
1 tsp. Ground Cinnamon, ½ tsp. Cardamom, ¼ tsp. Ground Ginger, 1/8 tsp. Ground Cloves, 1/8 tsp. Allspice, 1/8 tsp. Freshly Ground Nutmeg, 1/8 tsp. Black Pepper, 12 Pitted Medjool Dates, ¼ cup Cashew Butter, ½ tsp Vanilla Bean Paste, ¼ cup Cacao Nibs, ¼ cup Coconut Shreds, 1 tsp. Salt, 2 Tbsp. Coconut Oil. Process & Blend until incorporated/can hold itself together.
Roll into 1” balls & coat in extra coconut shreds.
