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: 3 hrs
• Serves: 16

Ingredients

• 1 (18 1/4ounce) package  devil's food cake mix
• 1  cup buttermilk
• 3  eggs
• 1⁄2 cup canola oil
• 1 (5 1/3ounce) package  ferrero rocher  hazelnut truffles, unwrapped, chopped
• 3 (16 ounce) cans  milk chocolate frosting
• 1⁄2 cup  chocolate hazelnut spread, such as Nutella
• 1  tablespoon milk
•  marzipan, fruit, and (optional)
•  chocolate leaves (optional)

Directions

1. Preheat oven to 350 degrees.
2. Coat two 9-inch round cake pans with cooking spray.
3. At low speed beat cake mix, buttermilk, eggs, and oil until combined, 30 seconds.
4. Increase speed to medium-high; beat 2 minutes. Stir in half of chopped candy.
5. Divide batter between pans. Bake 25-30 minutes or until toothpick inserted into centers comes out clean.
6. Cool on racks 5 minutes. Remove from pans; cool completely on racks.
7. Combine 3/4 cup frosting, chocolate-hazelnut spread, milk, and remaining candy.
8. 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.