Nutella Magic Cake

Jo cooks 

4 eggs (at room temperature, separated)
1 cup icing sugar
1 cup Nutella
1/2 cup butter (unsalted, melted but room temperature)
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoon cocoa powder
3/4 cup all-purpose flour (minus 2 tbsp )
2 cups milk (lukewarm)
icing sugar ( for dusting cake)

• Preheat your oven to 325 F (160 C) degrees. Line a 8x8 inch baking dish with parchment paper.
• Separate the eggs and add the egg whites to the bowl of your mixer. Mix until egg whites are stiff. Place the egg whites in a bowl and set aside.Add the egg yolks and icing sugar the the bowl of your mixer and mix together until mixture becomes like a cream and is light pale yellow in color.Add the Nutella, melted butter, vanilla extract, salt, cocoa powder and continue mixing for another minute until well incorporated.With the mixer on low, start adding flour to the mixer, one tablespoon at a time, until all the flour has been incorporated into the mixture.With the mixer still on low, slowly start adding the milk and beat until everything is well mixed together. The mixture should be very thin, almost like a crepe batter.Start gently folding in the egg whites, a third at a time using a spatula. Repeat until all the egg whites have been folded in. They do not have to be completely mixed in, it's OK to still see foamy bits floating around the top of the batter.Pour the batter into the prepared baking dish and bake for 40 to 70 minutes or until the top is browned. The cake should be firm to touch, and should not wiggle.Let cool completely, then place in the fridge for at least 2 hours.Sprinkle some icing sugar before slicing into it.

Cake mix additions

from lauren hedin

Add to any cake mix

some people have said use 4 eggs instead of 3
3 oz of dry pudding mix (vanilla or chocolate)
1 c sour cream, any type of milk substitute(almond, coconut), buttermilk or one time I used plain yogurt
Few tablespoons of mayonnaise

3 T flour

substitute some melted butter in place of oil (more flavor)

Add to the powder cake mix.

OTHER IDEAS-

If its a citrus cake- add lemon/lime zest, OJ instead of water

Others have said add some type of cola or carbonated soda

Yellow cake mix to spice cake mix

Original cake recipe- Pilsbury

CAKE-

1 c water

1 egg

1/4c flax

1/2c applesauce

1 and ½ t cinnamon

½ t allspice (or nutmeg and 1/4t cloves)

1/4t ginger

1 (1 lb. 2.25-oz.) pkg. yellow cake mix

1/2c raisins

GLAZE-  Southern Food

1/4 cup butter
2 cups powdered sugar
2 to 4 tablespoons milk or hot water
1 1/2 teaspoons vanilla extract

Preheat oven 350 

Mix- water, egg, flax, applesauce, cinnamon, allspice, and ginger.  Let sit 5 min to help flax absorb water.  Then mix in the cake mix and raisins

I baked in two pans, spray both.  #1 pan a small bundt cake 350 for 30 min and #2 pan a pie pan bake for 23-26min

Glaze for the top of the COOLED cake.  If you add the glaze to a hot cake it will melt.

1. In microwave melt butter in a bowl. Then add powder sugar, 2 tablespoons milk, lemon juice, and vanilla extract in medium bowl and mix until fully incorporated. If glaze is not runny enough, add more milk. You will want glaze to be thick enough to hold it\'s \"drip\" on the cake, but runny enough to pour
2. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving..

Glaze variations-

• 1.  For a richer and creamier glaze or frosting, use heavy cream in place of the milk or water.
• 2.  For a citrus glaze, substitute orange or lemon juice for the milk or water and vanilla and add about 1/2 teaspoon of finely grated zest.
• 3.  For a chocolate glaze, increase the butter to 6 tablespoons and melt with 2 ounces of unsweetened chocolate. Reduce the vanilla to 1 teaspoon.
• 4.  For a butter-rum glaze, add 1 1/2 teaspoons of rum flavoring and omit the vanilla.
• If glazing a spice cake or cinnamon rolls, sprinkle the glaze with cinnamon-sugar while it's still soft.

Panda Cake

This is the cake we made for Ev's second birthday party which was panda themed, and the cake was shaped as a panda face, hence the name, Panda cake. It is a chocolate cake with thick peanut butter frosting. The batter has zucchini and pumpkin in it, making it nice and moist. The flavors and texture develop after cooking then chilling in the fridge. Enjoy!
Panda Cake
Makes 2- 8”rounds
...

Ingredients:
1 1/3 cups whole wheat flour
2 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 cup cocoa powder, sifted
2 tsp vanilla
1 ½ cup brown sugar (I have experimented with alternative sweeteners, such as dates and honey with good success here.)
1 1/3 cup pumpkin
2 cups grated zucchini
2 eggs
1 1/3 cup almond milk
Frosting:
1 cup natural peanut butter
½ cup greek yogurt
2 tsp vanilla
1 tsp sweetener (agave)
honey for drizzling
(I skipped the yogurt and added a little more honey for sweetener. I blended the peanuts into butter then added vanilla and LIQUID honey. Solid honey and makes a terrible texture.)
Directions:
For the cakes:
Preheat the oven to 350 degrees and place liners in the pans. Mix together the whole-wheat flour, baking soda, baking powder, salt, and sifted cocoa powder. Set aside.
In a separate bowl mix the vanilla, brown sugar, pumpkin, zucchini, egg and almond milk.
Add the flour mixture to the pumpkin mixture and stir until just combined (the batter will be thick).
Fill each cake pan 2/3 of the way full. For round cakes, bake for 30 minutes, until springy when touched.
For cupcakes, bake at 375 for 17-20 minutes.Let cool completely before icing.
For the frosting:
Stir together the peanut butter, Greek yogurt, vanilla and Stevia. If you prefer a sweeter icing, add more sweetener to taste. Ice the cakes right before serving Drizzle honey over top. Due to the lack of fat in the recipe and the Greek yogurt in the icing, if not eaten immediately, the cakes should be kept in the refrigerator. (This cake actually tastes better cold, in my opinion)