This recipe is from the Fall/Winter 2010 Pampered Chef Catalog. It was so good that I had several requests for the recipe. Jenn suggested I post it here - good thinking!
3/4 cup whole blanched hazelnuts without skin (I couldn't find any in Winslow so I used chopped mixed nuts instead)
1 small package devil's food cake mix (9 oz.), or 1 & 2/3 cups out of a regular size cake mix.
1 jar chocolate hazelnut spread (Nutella, it's usually next to the peanut butter)
1/2 cup sour cream
1 egg
1 8 oz. container cool whip
Preheat oven to 350. Spray a cake pan or 8 1/2 x 11 Pyrex baking dish with nonstick cooking spray with flour. In a mixing bowl or Kitchenaid stir together 1/2 cup of the nuts, cake mix, 1/3 cup Nutella, sour cream, and egg. Mix well. Bake 12 - 14 minutes or until toothpick inserted in center comes out clean. (Mine took around 20 minutes)
Let cake cool a few minutes, then invert onto a cooling rack. Cool 10 minutes, then transfer to your serving platter of choice (or I guess you could just leave it in the Pyrex pan).
For icing/filling, combine remaining Nutella and 1 & 1/2 cups of cool whip. Mix until smooth. Spread icing evenly over cake, top with remaining cool whip in any fancy/cute way you want to, and sprinkle remaining nuts over cake.
I'm not usually a chocolate fan, but this cake was GOOD, fun, very pretty to look at, and super easy to make!
1 comment:
Thanks Corri. These are amazing!
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