Crispy Churro Cake Bites With chocolate hazelnut dip
Look no further for a fun, finger food dessert to put smiles on faces! Keep cake pieces on hand in a freezer bag to fry in a flash for when you need “just a bite of something sweet.”
Ingredients
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½ cup sugar
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1 tablespoon cinnamon
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1 5.5-ounce bag of hard caramel candies
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6 ounces of semisweet chocolate morsels
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Several heaping tablespoons hazelnut spread (such as Nutella®)
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1 angel food cake (store-bought)
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3–4 cups cooking oil (We liked the flavor from coconut oil.)
Directions
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Combine sugar and cinnamon.
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Grind caramel candies in food processor until “dust.”
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Heat and stir chocolate in microwave at 30-second intervals until melted, about 1½ minutes.
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Stir spread into warm chocolate.
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Cut cake into bite-sized cubes.
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Heat oil on medium high in 1-quart pot. Once hot, fry several cubes at the time, stirring constantly with slotted spoon until lightly browned (less than a minute per batch). Drain on paper towels.
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While warm, sprinkle cake bites with cinnamon-sugar and caramel candy dust. Serve with a bowl of hazelnut chocolate “dip!”
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Store any extra chocolate dip in the refrigerator and reheat at 30-second intervals to soften.
Recipe courtesy of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.Share this recipe
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Comments (2)
Sounds wonderful!
Anita Lake |
January 26, 2021 |
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Do make some. So easy and pretty darn tasty.
Wendy
Wendy Perry |
February 18, 2021 |
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