Sour Cream Coffee Cake with Chocolate-hazelnut Glaze

Okay, I have to start this one with a small disclaimer.  This recipe actually uses a boxed cake mix.  Now before those who know get all up-in-arms about it, this is a recipe from my mom.  We all know that one of the major rules is that you don't *usually* change a recipe from your mom.  So, there you have it.

This coffee cake is dense and moist with a ton of flavor.  My mom always called it Jewish coffee cake, for reasons that eluded me.  I have changed the name but not the recipe, with the exception of the added chocolate-hazelnut glaze.

Here's what you'll need:
1 box white cake mix
1/2 c oil
4 eggs
2 tsp vanilla
1 sm. package vanilla instant pudding
1 1/2 c sour cream
3/4 c brown sugar
2 tsp cinnamon
1/4 c chocolate-hazelnut spread
1 - 2 TBSP milk
1 c powdered sugar

Preheat oven to 350.  Heavily grease a tube or bundt pan.

Combine cake mix, oil, eggs, vanilla, pudding and sour cream in a mixing bowl.  Mix on medium speed until blended.  Mix on high for 2 minutes.

In a small bowl, combine the brown sugar and cinnamon.  It will have a sandy texture.

Spread 1/3 of the cake batter in the bundt pan.  Sprinkle with 1/2 of the cinnamon-sugar mixture.

Repeat with 1/3 of the batter, then 1/2 of the cinnamon mixture.  Finish with the last 1/3 of cake batter. Smooth out evenly.

Bake at 350 for 50-60 minutes, until a toothpick comes out clean.  (It's a deep cake, so I actually had to use a skewer.)  The cake really puffs up when it bakes.

Let cool, in the pan, on a wire rack for 1 hour.

To remove the cake from the pan, slide a knife around the center of the pan to release the cake.

Place a serving plate over the cake.

In a quick movement, turn the cake over and set the platter on the counter.

Gently pull the pan off of the cake.  You might need to wiggle it a little.

Allow the cake to cool completely.

To make the glaze, combine the chocolate-hazelnut spread and the milk in a small bowl.

Microwave for 15-30 seconds, until it melts.  Stir until smooth.  Combine the chocolate mixture with the powdered sugar.

Stir until very smooth.  (Sifting the powdered sugar first will help.)

Use a spoon to drizzle the glaze over the cake.

Allow the glaze to harden before serving.  Serves 12-15.

Enjoy!