Swift Sweets Recipes

You’ll be in and out of the kitchen in no time with these Swift Sweets recipes! With only three ingredients, they’re as easy as 1, 2, 3! 

Hazelnut Chocolate Cake

Ingredients:
2 cups hazelnut chocolate spread
4 large eggs
3/4 all-purpose flour

Directions: 
1. Beat 2 cups hazelnut chocolate spread with 4 large eggs in a large bowl until well combined and slightly increased in volume, about 2 minutes. 

2. Fold in the 3/4 cup all-purpose flour until combined. Scrape into a greased and parchment-lined 8-inch pan and bake at 350º F until the center is just set, 40 minutes. 

3. Let cool in the pan for 10 minutes, then cool on a wire rack until room temperature. 

4. Frost with 1/2 cup Hazelnut chocolate spread, and serve.

Fluffy Pumpkin Cake

Ingredients:
1 pint melted pumpkin ice cream
2 cups self-rising flour
3 cups marshmallow fluff

Directions: 
1. Beat 1 pint melted pumpkin ice cream with 2 cups self-rising flour. 

2. Scrape into a greased and floured 8-inch cake pan and bake at 350º F for 0 minutes, until a toothpick inserted in the center comes out clean. 

3. Pop out of man and cool on rack to room temperature. 

4. Frost with 3 cups marshmallow Fluff, then toast the Fluff with a culinary torch (optional). 

5. If a culinary torch isn’t available, toast in oven broiler for 3-5 min. Keep an eye on it -- it toasts very quickly.  

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