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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 16 |
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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. Ingredients:
1 (18 1/4 ounce) package devil's food cake mix |
1 cup buttermilk |
3 eggs |
1/2 cup canola oil |
1 (5 1/3 ounce) 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.
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