POKE CAKE WITH NUTELLAÂ® HAZELNUT SPREAD

Poke Cake with NutellaÂ® hazelnut spread image

Provided by @MakeItYours

Number Of Ingredients 8

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1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 1/4 cups NutellaÂ® hazelnut spread
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
2 tablespoons NutellaÂ® hazelnut spread
1/4 cup chopped hazelnuts (filberts), toasted, skinned

Steps:

Heat oven to 350Â°F. Spray bottom of 13x9-inch baking dish with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into baking dish.
Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool 5 minutes. With end of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon end occasionally with paper towel to reduce sticking.
In small bowl, soften 1 1/4 cups hazelnut chocolate spread set over a pan of boiling water for 1 to 2 minutes, stirring constantly. Evenly pour and gently spread over cake; working back and forth to fill holes. (Some hazelnut chocolate spread will remain on top of cake.) Rap baking dish on counter several times to help hazelnut chocolate spread flow down holes. Cool completely, at least 1 hour.
When ready to serve, in chilled large bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on medium-high speed until stiff peaks form. Spread whipped cream evenly on top of cake. Spoon 2 tablespoons hazelnut chocolate spread into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to drizzle over cake. Sprinkle chopped nuts on top. Store loosely covered in refrigerator.