Attending an event and want to knock everyone’s socks off without slaving away in the kitchen? No need to go to pick up something from your local grocery store bakery, I have a semi-homemade cake that would even impress Sandra Lee! This chocolate hazelnut cake has rich creamy Nutella filling and a nutty exterior just like the popular Ferro Rocher candy. Yum!
1 Box of Duncan Hines mix
1 Box of chocolate pudding/ pie filling mix
1 Cup of water
1/3 Cup vegetable oil
3 large eggs
1 14oz jar of Nutella
1/2 jar of Milk Chocolate frosting
1 8oz bag of chopped hazelnuts
2 Round 8in pans
Preheat oven to 350°F, then blend cake mix, pudding mix, oil, water and eggs until smooth and lump free. Lightly spray pans with non-stick spray and divide batter evenly between two pans. Bake the cakes for 26-30 minutes.
Once the cakes cool, place half of the Nutella in between the two cakes, then stack and frost the sides of the cakes with chocolate frosting (just enough to cover, not too thick). Top the cake with remaining Nutella.
In a dry skillet lightly toast chopped hazelnuts just until you can smell them. Let them cool then coat the sides and top rim with hazelnuts.