Alpine white hazelnut cake

Yield: 1 Cake

Measure Ingredient
1 pack (18.5 oz.) white cake mix
¼ cup Hazelnut liqueur or extract
¼ cup Finely chopped hazelnuts roasted Oregon hazelnuts
½ cup Raspberries (fresh or frozen & thawed)
1 \N Alpine White candy bar warmed & shaved into curls
\N \N Roasted Oregon hazelnuts (whole), for garnish
8 ounces Cream cheese
½ cup Butter
16 ounces Powdered sugar
1 teaspoon Vanilla
1 teaspoon Hazelnut liqueur or extract


Prepare and bake white cake mix in two layers according to package directions, except substitute ¼ cup hazelnut liqueur or extract for ¼ cup water. Cool on racks. For frosting, cream together butter and cream cheese, then add remaining frosting ingredients. (Add a few drops of milk or cream if it becomes too thick.) Frost center of bottom layer of cake, sprinkle with chopped hazelnuts (reserving 2 teaspoons), and arrange raspberries over all. Top with 2nd layer of cake and continue icing. When finished, arrange candy bar curls in center of cake, and sprinkle remaining chopped Oregon hazelnuts and whole hazelnuts. Cut into slices and serve.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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