Prep Time 30m
Cook Time 65m
Ready Time 180m
Yield 16 servings


Ingredients
  • Pillsbury™ Baking Spray with Flour
  • 1 cup milk
  • 1 tablespoon white vinegar
  • 2 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3/4 cup Jif® Chocolate Flavored Hazelnut Spread, divided
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 12-cup fluted tube pan with no-stick baking spray.
  • Step 2Mix milk and vinegar together in medium bowl. Combine flour, baking soda and salt in separate medium bowl. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating until blended.
  • Step 3Place 1 cup batter in small bowl. Blend in 1/2 cup chocolate hazelnut spread. Pour remaining vanilla batter into prepared pan. Top evenly with chocolate batter. Do not stir.
  • Step 4Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely. Microwave remaining 1/4 cup chocolate hazelnut spread in microwave-safe bowl on HIGH 30 to 45 seconds. Stir. Drizzle evenly over cake, allowing spread to run down sides of cake.
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