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Chocolate Strawberry Nutella Cake Recipe by Leah


Delicious!  This cake is delicious!  I wanted to make a dessert with Nutella but nothing very appealing was coming to mind.  I wanted a showstopper.  So, I turned to my trusty friend, Google.  Believe me when I say there are A LOT of Nutella desserts out there.  If you’re ever feeling the need to sit and drool at your screen just type Nutella desserts and lose yourself in the hazelnutty goodness.

My search eventually led me to Pioneer Woman and her Chocolate Strawberry Nutella Cake.  This cake was inspired.  I knew immediately it was what I was looking for.  Everyone that ate it agreed.     Be sure to check her website for the cake recipe and beautiful pictures.  The only thing I changed was to use my favorite chocolate layer cake recipe.


Chocolate Strawberry Nutella Cake




1 cup unsweetened cocoa powder

1 cup hot water

1/2 cup sour cream

1 tsp pure vanilla extract

1 cup unsalted butter, room temperature

1 cup granulated sugar

1/2 cup light brown sugar, packed

3 large eggs, room temperature

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups Nutella


2 pints strawberries, hulled and sliced

1/4 cup sugar

1 tsp vanilla

whipped cream

2 cups heavy cream

1/2 cup powdered sugar




  1. Preheat the oven to 350 degrees F.  Grease two 9-inch round baking pans with butter and line the pan bottoms with parchment paper.  Grease and dust the pans.
  2. In a small bowl, combine the cocoa powder and the hot water and stir until smooth.  Let cool to room temperature  Stir in the sour cream and vanilla.  Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachement, beat the butter on medium-high until smooth and shiny.  Add both sugars and beat until the mixture is fluffy, about 3 minutes.  Add the eggs one at a time, beating for 30 seconds between each addition.
  4. In a medium bowl, whisk together the flour, baking soda, and salt.  With the mixer running on low, add a third of the flour mixture to the egg mixture, followed by a third of the cocoa mixture.  Scrape down the sides of the bowl and repeat the process twice.  Continue to beat on low until the batter is fully mixed, about 20 seconds more.
  5. Divide the batter evenly between prepared pans.  Bake until a toothpick inserted in the center of each cake comes out clean, about 25-30 minutes.
  6. Transfer the cake pans to wire racks and let cool for 20 minutes.  Run a knife around the edges of each pan, invert the cakes onto wire racks and peel off the parchment.  Flip the cakes back over and let cool completely.


Stir the strawberries with the sugar and the vanilla.  Let them macerate for 15 minutes, then drain off the excess juice.

whipped cream

Whip the cream with the powdered sugar.


  1. Turn one cake layer upside down on a serving platter.  Spread half the Nutella all over the surface.  Spread on half the whipped cream and top with half the strawberries.

2. Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries.  Keep chilled until serving.  Cut with a serrated knife.




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Five Flavor Pound Cake Recipe by Leah

Five Flavor Pound Cake


With a name like Five Flavor Pound Cake you know this cake will be full-flavored.  What you don’t know from the name is that it will be wonderfully moist with a nice light crunch on the crust.


The original recipe called for coconut extract.  Not caring much for coconut I opted to use Almond extract instead.  If you wish to make the cake as originally given to me, then use 1 tsp Coconut Extract instead of Almond.



Five Flavor Pound Cake


Yield: 1 bundt cake




1 cup butter, softened

1/2 cup shortening

3 cups granulated sugar

5 eggs, beaten

3 cups all-purpose flour

1/2 tsp baking powder

1 pinch salt

1 cup milk

1 tsp almond extract

1 tsp lemon extract

1 tsp rum extract

1 tsp butter flavor extract

1 tsp vanilla extract


1/2 cup granulated sugar

1/4 cup water

1/2 tsp almond extract

1/2 tsp lemon extract

1/2 tsp rum extract

1/2 tsp butter flavor extract

1/2 tsp vanilla extract




  1. Preheat oven to 325 degrees F.  Grease and flour a 10-inch tube or bundt cake pan.
  2. In a small bowl, combine flour, baking powder and salt; set aside.
  3. In a measuring cup, combine the milk and 1 tsp of each of the 5 extracts; set aside.
  4. In a mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.  Add eggs one at a time and beat until smooth.
  5. Beat in flour mixture alternately with milk mixture, beginning and ending wih flour mixture.  Spoon mixture into prepared pan.  Bake for 1 1/2 hours, or until cake tests done.
  6. Let cake cool for 5 minutes and then pour 1/2 of glaze over cake while still in the pan.  Let sit for another 5 minutes and then turn cake out of pan onto wire rack.  Make sure there’s wax paper under the rack to catch the drippings.
  7. Slowly spoon remaining glaze onto top of cake.  Cool completely before servings.


In a saucepan combine sugar, water, and the five extracts.  Bring to a boil, stirring until the sugar is dissolved.


Make sure you grease and flour your pan or you’ll have a couple patches of cake left in the pan like I did.  It will taste just as good but won’t look quite as pretty.


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Sticky Caramel Pumpkin Cake Recipe by Leah



Sticky Caramel Pumpkin Cake

About 4 years ago my husband and his coworkers were experiencing a difficult time at work – a time of transition and pressure.  They’re a great group of people and have formed friendships out of their co-working relationships but all the additional pressure was putting a strain on them and they needed their spirits lifted.  In an effort to lighten their load and show some love I started baking.  Well, you can say that I made the right decision.  All the treats were well received and greatly appreciated, but this cake in particular was a huge hit!  It has been requested again and again and every time I send it my husband brings home a cake plate that has practically been licked clean.  Don’t bother waiting until fall to make this cake.  It’s a winner year round.  

Slow Cooker Sticky Caramel Pumpkin Cake

from Platter Talk.  



2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp pumpkin pie spice or ground cinnamon (I use pumpkin pie spice)

1 1/3 cups sugar

1 cup butter, softened

4 eggs, room temperature

1 can (15 oz) solid-pack pumpkin

1 jar (16 oz) caramel sauce or ice cream topping (I use and 11.5 oz jar of Smuckers Simple Delights Salted Caramel Topping)



  1. Coat a 4 1/2 quart slow cooker with nonstick cooking spray, turn to HIGH.
  2. Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in mixing bowl.
  3. Beat sugar and butter in a large bowl with electric mixer for about 3 minutes, until light.
  4. Add eggs, one at a time, mixing well after each one.  Add packed pumpkin, blend until well mixed.
  5. Gradually add flour mixture and beat at low speed for a minute or so until smooth.
  6. Spread evenly in slow cooker and cover.
  7. Cook on HIGH setting 2 hours* or until center-inserted tooth pick comes out clean.  let cake stand, uncovered 10 minutes.  Invert onto wire rack, invert again onto serving plate.**
  8. Drizzle half of caramel sauce over cake.  Serve warm with additional sauce. (I only drizzle the sauce, I don’t serve the extra.)

*Cook time will depend a lot on your slow cooker.  My old slow cooker required closer to 3 hours.  My new cooker is just about 2 hours. 

**If you wish to avoid the lines from the wire rack on the top of the cake place a piece of parchment paper on a plate.  Invert onto the parchment paper first, then again onto your serving plate and gently peel the parchment paper off.

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