| ⅞ cup | Butter, unsalted | |
| 1 cup | Sugar, white, granulated | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 4 (ea. 1.76 oz) | Egg, large | |
| ⅔ cup 1 tsp | Nutella, sweetened hazelnut cocoa spread | |
| 2½ cups 1 tbsp | Wheat flour, white, cake flour, enriched | |
| 1½ tsp | Baking Powder, leavening agent, low-sodium | |
| ¾ cup ½ tsp | Milk, whole, 3.25% fat | |
| 47.38 oz | altogether (view nutrition facts) |
Preparation
- Serving size:2.96 oz (calculated)Notes: 1 slice
- Temperature: 356 °F
- In a large bowl, cream the butter with the sugar and salt.
- Whisk in the eggs one by one.
- Whisk in the nutella.
- Mix together the flour and baking powder.
- Add the flour and the milk to the batter. I like to add 1/4 of the flour, mix, add another 1/4, then half the milk, mix, the remaining milk, and then the remaining flour, again in two batches.
- Grease a cake pan or line it with parchment paper. I used a pan with a diameter of 28 cm or 11 in.
- Add the batter to the pan and bake until done, about 50 minutes.
- Let cool completely.
- Optionally top with powdered sugar, more nutella or chocolate icing and decorate to taste.
- Enjoy!
- Calorie count313 kcal
- % of calories by macros
Fat 45.7 % 143 kcal 16 g Net Carbs 47.6 % 149 kcal 37 g Dietary Fiber 0.6 % 2 kcal 0.8 g Protein 6.1 % 19 kcal 4.7 g - Approx. WW SmartPoints™13.2
- Cholesterol 74.5 mg
- Sodium 39.4 mg
- Fat 15.9 g
- Saturated Fat 8.3 g
- Trans Fat 0 g
- Carbohydrates 38.1 g
- Dietary Fiber 0.8 g
- Total Sugars 20.2 g
- Added Sugar 12.5 g
- Sugar alcohols 0 g
- Protein 4.7 g
- Calcium 62.4 mg
- Iron 2.2 mg
- Magnesium 16.4 mg
- Potassium 161.9 mg
- Zinc 0.4 mg
- Vitamin A (Retinol Equivalents) 110.9 mcg
- Vitamin B12 0.2 mcg
- Vitamin C 0 mg
- Folate 68.9 mcg
- Folic Acid 30.4 mcg