The truth was in the taste….. Recipe

Ingredients

• Nutella Swirl Pound Cake
• From Food and Wine magazine, originally by Lauren Chattman, Cake Keeper Cakes
• 4 large eggs, at room temperature
• 2 t. pure vanilla extract
• 1-1/2 c. unbleached AP flour
• 3/4 t. baking powder
• 1/4 t. salt
• 1 c. butter, softened
• 1-1/4 c. sugar
• 1 13-oz jar Nutella spread
View Full Recipe at Kate in the Kitchen