Crispy Churro Cake Bites

With chocolate hazelnut dip

Print Recipe

Servings: 10–12

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

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.)

Directions

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.