PB & Nutella Sandwich Cakes

So, school starts next week. {Yay!}

I love so many things about the start of a new school year.

I love that twinge in my belly…the newness. Everyone says Spring is the rebirth…but for me I feel like I start anew every September. And, even though I have not personally attended classes or taught for seven years now, I still get that renewed feeling.

I love the smell of freshly sharpened pencils.  Actually, I love the school supply section in general. Pens, pencils, erasers, folders, notebooks, oh my! And everything is on sale for practically $1!

{Unless you buy 30 things. Then you’ve just spent $30. With $30 I could have gotten a pedicure.}

I love the  early mornings. We don’t have to re-train Jordan to get up early. I’m lucky if she stays in bed until 6:00 am on a Saturday, let alone on a school day. The early out of the house means I can run outdoors (no childcare needed) in cooler weather.

I love the thought that, because school is here that means that eventually it will be Fall and it won’t be 108 degrees anymore.

What I don’t love about the school year? Making lunch.

Is anyone with me on this? I mean, it’s hard enough to get variety in my kids’ diet without having to pack it in a box with an ice pack that will inevitably melt before recess, rendering the contents luke-warm and melty by lunch.

If I left it to Jordan she would eat salami every single day. But only because I won’t let her have fried chicken.

I’m constantly trying to come up with new lunchbox ideas. But when your kid won’t eat anything but salami, that gets difficult.

However, I think she’d eat this sandwich, no problem.

I saw the idea for this sandwich in Food Network Magazine. That “bread” is actually cake.

Kinda genius, actually.

It’s a cupcake without the icing mess.

Because the icing is the sandwich filling.

The Food Network version was a big cake. I wanted to make actual sandwich size mini cakes. So I baked half a box of white cake mix and baked it in a 9″ square pan. I cut the square into four pieces and cut off the edges and the top and bottom (because no crust is allowed in my house). Do you all have that problem? I stuff a sandwich with crust in the lunch box and it comes home looking like a deformed rainbow.

Then you tort the four small cakes, so they look like bread. I know, my torting skills need work. But that crooked piece doesn’t matter. Just turn it upside down, no one will ever know.

You could use jelly for the rest of your sandwich. That’s not how we roll in this house.

We roll Nutella-style.

Sandwich these babies up, wrap ’em in plastic and chill until they’ve firmed up. It’s like April Fool’s Day in August.

A sandwich Jordan will eat. And a new reason to love the new school year: making cute school-themed food.

What do you love about back-to-school?

Peanut Butter and Nutella Sandwich Cakes

by Crazy for Crust (Adapted from Food Network Magazine)

PB & Nutella Sandwich Cakes

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Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Yield 4 servings

Cook ModePrevent your screen from going dark

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Ingredients

 

For the Bread

• ▢ 1 1/2 cups white cake mix from a box
• ▢ 1/2 cup water
• ▢ 7 tablespoons oil
• ▢ 2 egg whites
• ▢ (This recipe makes 4 sandwiches. If you want more, make the whole box of cake mix using the ingredients called for on the box.)
• ▢ For the Peanut Butter & Nutella Filling

1/2 stick butter, softened

• ▢ 2 cups powdered sugar
• ▢ 1 teaspoon vanilla
• ▢ 1/3 cup peanut butter
• ▢ 1/3 cup Nutella
• ▢ 2-4 tablespoons milk , divided
• ▢ (You will have extra filling unless you make extra “bread.”)

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Instructions

Make the Bread

• Preheat oven to 350°. Butter and flour a 9” square pan and line the bottom with parchment paper for easy removal.
• Mix all cake ingredients in a bowl and beat with a hand mixer until smooth, about 2 minutes. Pour into prepared pan and bake 20-23 minutes. Cool completely before cutting.
• To make your slices: Cut cake in four equal pieces. Cut off the edges. Carefully cut off the top and bottom. Slice in half lengthwise to create two slices of bread. You will have 8 slices.

Make the Filling

• ?Mix butter, powdered sugar, and vanilla in a large bowl with a hand mixer. Divide into two equal portions. Transfer half to another bowl.
• Add peanut butter to one half of frosting and mix with a hand mixer. Add 1-2 tablespoons of milk to get desired spreading consistency.
• Add Nutella to remaining half of frosting and beat with hand mixer. Add 1-2 tablespoons of milk to get desired spreading consistency.
• Spread peanut butter frosting on one slice of “bread.” Top with Nutella frosting and second slice of bread. Wrap in plastic and chill until firmed up. Repeat with remaining bread and frosting.

Recipe Nutrition

Calories: 3733kcal | Carbohydrates: 503g | Protein: 41g | Fat: 181g | Saturated Fat: 49g | Polyunsaturated Fat: 39g | Monounsaturated Fat: 86g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 2060mg | Potassium: 1182mg | Fiber: 12g | Sugar: 393g | Vitamin A: 52IU | Calcium: 681mg | Iron: 10mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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