Bready or Not Original: Hazelnut Hand Cake [cake mix]

Posted by on Jul 15, 2020 in Blog, Bready or Not, cake, cake mix, chocolate, nutty | 0 comments

Doctor up a basic yellow cake mix box into an amazing Hazelnut Hand Cake!

Bready or Not Original: Hazelnut Hand Cake [cake mix]

It’s called hand cake because it’s convenient to eat without a knife and fork. Heck, napkins are optional, if you don’t mind a dropped crumb or two.

Bready or Not Original: Hazelnut Hand Cake [cake mix]

This cake has a mild chocolate flavor–milder than that of a typical chocolate cake, from a mix or not. Nutella (or use a store-brand equivalent, as I did) is whipped into the batter, with some extra chocolate chips adding a gentle layer of flavor.

Bready or Not Original: Hazelnut Hand Cake [cake mix]

This thing is all about convenience. The cake comes together fast. Bakes fast. Give it some initial time to cool at room temp, then stash it in the fridge, and you can eat it even faster.

Bready or Not Original: Hazelnut Hand Cake [cake mix]

The end result is a cake with a soft, high, very moist crumb. The scattered nuts and toffee add extra flavor and crunch.

Bready or Not Original: Hazelnut Hand Cake [cake mix]

My husband’s co-workers inhaled this cake. One guy said it was the best Cato treat ever. Considering the goodies that come their way, that is high praise indeed.

Bready or Not Original: Hazelnut Hand Cake [cake mix]

No one will know this recipe uses cake mix! The resulting cake is easy to eat from your hand, no knife and fork required, and it embodies a gentler chocolate flavor than your typical chocolate cake.
Course: Dessert, Snack
Cuisine: American
Keyword: cake mix, chocolate, hazelnuts
Author: Beth Cato

Equipment

  • 13x9 pan

Ingredients

  • 1 box yellow cake mix
  • 3 large eggs
  • 2/3 cup water
  • 2/3 cup Nutella or similar hazelnut spread
  • 1/4 cup canola oil or vegetable oil
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped hazelnuts toasted or not
  • 1/2 cup Heath toffee bits
  • confectioners' sugar to dust top, optional

Instructions

  • Preheat oven at 350-degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
  • In a large bowl, beat together the cake mix, eggs, water, hazelnut spread, and oil for several minutes, until thoroughly combined and no lumps remain. Fold in the chocolate chips, hazelnuts, and toffee bits. Pour batter into prepared pan.
  • Bake for 25 to 30 minutes, until center is no longer jiggly and passes the toothpick test.
  • Cool completely to room temperature; place in fridge to speed process along. Use foil to lift contents onto cutting board. If desired, sprinkle confectioners' sugar over top. Slice into pieces.
  • Store in sealed container(s) at room temperature.

OM NOM NOM!

     

     

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