Nutella Bundt Cake


1 cup nutella, divided
4 large eggs, divided
18 1/4 ounces yellow cake mix
1/2 cup buttermilk
1 cup confectioners' sugar
2 tablespoons Frangelico


Preheat oven to 350 degrees.
Lightly grease and flour 10 inch Bundt pan(I use Baker's Joy spray).
In a small bowl whisk together 2/3 cup Nutella and 1 egg.
Blend until completely smooth and set aside.
In a large bowl using an electric mixer on low, stir together cake mix, 3 remaining eggs, buttermilk, and remaining 1/3 cup Nutella until moistened.
Scrape down sides and increase speed to medium for 3 minutes more.
Remove 1 cup batter and mix into nutella/egg mixture.
Pour batter from large bowl into Bundt pan.
Spoon nutella batter over it and using a knife, gently swirl batters together to create a marble pattern.
Smooth top of cake batter.
Bake for 40-50 minutes or until toothpick inserted into cake has moist crumbs that stick to it.
Cool cake in pan for 15 minutes.
Carefully invert onto cooling rack and remove pan.
While cake cools, make glaze.
Whisk together confectioners sugar and Frangelico liquor until smooth.
Drizzle over cake.