So, instead of keeping everything separated in the Marbled Cake, I blended the Nutella
throughout the cake mix. I also omitted the almond extract.
So 1 box cake, 1 teaspoon cinnamon, 2/3 cups water, 1 stick butter, 2/3 cup mayonnaise, 4 eggs,
1 cup Nutella, and confectioners sugar. Beat, bake, and enjoy.
I didn't take the butter out to soften naturally, so I microwaved it for a bit (30 seconds I think).
I didn't bake this one as long either. About 42 minutes at 375 degrees.
Darker batter, and a dark pan.
Cool for about 15 minutes, invert onto your favorite cake plate.
As I have stated, I normally use too much flour in the "grease/flour" pan part.
This time David helped me, and I believe the flour didn't want to stay.
As you can see, part of the top didn't come out well.
So...this turned out to be tasters. Yummy!
I added the confectioner's sugar to the top. It didn't cover the mistake all the way,
and I think it isn't too sweet with all of the chocolate like icing would be.
I also like the simplicity and contrast of colors.
It was moist, again! Yes. This was good. I don't know if it was better than
the Marbled Bundt, but it was moist and favorable.
I think that I prefer the Marbled Bundt.
It is what my Mom made, and I grew up on it.
Let me know if you try this one.
Try to enjoy!