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.”
½ cup sugar
1 tablespoon cinnamon
1 5.5-ounce bag of hard caramel candies
6 ounces of semisweet chocolate morsels
Several heaping tablespoons hazelnut spread (such as Nutella®)
1 angel food cake (store-bought)
3–4 cups cooking oil (We liked the flavor from coconut oil.)
Combine sugar and cinnamon.
Grind caramel candies in food processor until “dust.”
Heat and stir chocolate in microwave at 30-second intervals until melted, about 1½ minutes.
Stir spread into warm chocolate.
Cut cake into bite-sized cubes.
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.
While warm, sprinkle cake bites with cinnamon-sugar and caramel candy dust. Serve with a bowl of hazelnut chocolate “dip!”
Store any extra chocolate dip in the refrigerator and reheat at 30-second intervals to soften.