Grated hazelnuts give this cake an interesting flavor and texture.
Preheat oven to 350°F (180°C). Spray one Torte Pan with nonstick cooking spray with flour. Place an 8-in. (20-cm) circle of Parchment Paper over center of pan. Using Rotary Grater, grate 1/2 cup (125 mL) of the hazelnuts into Stainless (4-qt./4-L) Mixing Bowl. Add cake mix, 1/3 cup (75 mL) of the hazelnut spread, sour cream and egg; mix well with Small Mix ‘N Scraper®. Pour batter into pan; spread evenly. Bake 12-14 minutes or until wooden pick inserted in center comes out clean.
Meanwhile, for filling, combine remaining hazelnut spread and 1 1/2 cups (375 mL) of the whipped topping in Classic Batter Bowl; mix until smooth with Mix ‘N Scraper®. Spread filling evenly into well of cake using Small Spreader. Attach open star tip to Easy Accent® Decorator; fill with remaining whipped topping. Pipe whipped topping over filling in a lattice pattern; grate remaining hazelnuts over cake.
U.S. Nutrients per serving: Calories 280, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 30 g, Fiber 2 g, Protein 4 g
If desired, 1 2/3 cups (400 mL) of devil's food cake mix from an 18.25-oz (510-g) package can be used for this recipe.
For an even more intense hazelnut flavor, gently fold 1 1/2 tbsp (22 mL) hazelnut-flavored powdered coffee creamer into whipped topping before filling the Decorator.
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