Easy Swirl Pound Cake

By mitzzy

Like most everyone else, I can find very little not to like about the taste of Nutella spread! Until now, the most exciting way I have eaten it is on Belgian waffles, (with maple syrup on the side), a treat I have always found most satisfying and decadent!

Ingredients

• 1 1/2 cups flour
• 4 eggs, at room temperature
• 2 teaspoons vanilla
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 1/4 cups sugar
• One 12.3-ounce jar CocoaHaze (or one 13-ounce jar Nutella)

Preparation

Step 1

Preheat oven to 325 degrees. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour.

In a glass measuring cup, lightly beat the eggs with the vanilla.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer beat the butter and sugar at medium high speed until fluffy, about 3 minutes.

With the mixer at medium low, gradually beat in the egg mixture until fully incorporated.

With the mixer at low speed, add the flour mixture in 3 batches, beating until just incorporated. Beat an additional 30 seconds.

Spread one third of batter in prepared pan. Cover with one half of chocolate hazelnut spread. Add another one third of the batter and a final layer of chocolate hazelnut spread. Top with the remaining one third of the batter and smooth.

Bake the cake for about 1 hour and 15 minutes, or until a toothpick comes out clean.

Cool cake in the pan for 15 minutes, and then turn out onto wire rack to cool completely.