Chocolate Hazelnut Cake
"Leave Room For Dessert !! From Woman's World Magazine 11/23/04. Even if you've never baked a cake, it's easy to make this candy-studded masterpiece. You can also make ahead by freezing unfrosted cake layers, wrapped in plastic wrap and foil, for up to 2 months before you need them."
- Ready In:
- 3hrs
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 517.37 g package devil's food cake mix
- 236.59 ml buttermilk
- 3 eggs
- 118.29 ml canola oil
- 151.18 g package ferrero rocher hazelnut truffles, unwrapped, chopped
- 3 (1360.77 g) can milk chocolate frosting
- 118.29 ml chocolate hazelnut spread, such as Nutella
- 14.79 ml milk
- marzipan, fruit, and (optional)
- chocolate leaves (optional)
directions
- Preheat oven to 350 degrees.
- Coat two 9-inch round cake pans with cooking spray.
- At low speed beat cake mix, buttermilk, eggs, and oil until combined, 30 seconds.
- Increase speed to medium-high; beat 2 minutes. Stir in half of chopped candy.
- Divide batter between pans. Bake 25-30 minutes or until toothpick inserted into centers comes out clean.
- Cool on racks 5 minutes. Remove from pans; cool completely on racks.
- Combine 3/4 cup frosting, chocolate-hazelnut spread, milk, and remaining candy.
- Place 1 cake layer on serving plate; spread with frosting mixture. Top with remaining cake layer. Spread top and side of cake with remaining frosting. Garnish with marzipan fruit and chocolate leaves, if desired.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
