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Mocha-Hazelnut Cream-Filled Cake

Enjoy this delicious chocolate dessert - creamy cake topped with hazelnuts.

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( 2 Ratings)

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Prep Time 35 min
Total Time 3 hr 0 min
Servings 16

Ingredients

1: box (18.25 oz) butter recipe chocolate cake mix

: Butter

: Water

: Eggs

2: teaspoons instant coffee granules or crystals

2: bags (12 oz each) semisweet chocolate chips

1: bottle (16 oz) refrigerated hazelnut-flavor coffee creamer

1: package (8 oz) cream cheese, softened

2: tablespoons chopped hazelnuts (filberts)

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Directions

1 Heat oven to 350°F. Grease bottoms only of two 9-inch round pans. Prepare cake mix as directed on box using butter, water and eggs and adding coffee granules; pour batter into pans. Bake as directed on box. Cool 10 minutes; remove from pans and place on wire racks.
2 In 3-quart saucepan, cook chocolate chips and coffee creamer over medium-low heat about 8 minutes, stirring constantly, until melted. Remove from heat; beat in cream cheese with wire whisk until smooth. Cover; refrigerate about 30 minutes.
3 In small microwavable bowl, reserve 1/2 cup of the chocolate mixture; set aside for topping. Beat remaining mixture on medium-high speed 8 minutes or until it forms a light and fluffy frosting.
4 Place 1 cake layer on serving plate, rounded side down. Spread 1-inch-thick layer of frosting over cake. Top with second cake layer, rounded side up. Spread frosting on side and top of cake.
5 Microwave reserved 1/2 cup chocolate mixture on High 30 seconds or until soft; spread over top of cake. Sprinkle hazelnuts around top edge. Cover loosely; refrigerate at least 1 hour before serving. Store in refrigerator.

EXPERT TIPS

Expert Tips

To keep the frosting from sticking to the plastic wrap, poke toothpicks around the outside edge of the frosted cake before covering with plastic wrap. Remove the toothpicks before serving.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 280),

% Daily Value

Total Fat: 32g; 32%
(Saturated Fat 16g, 16% ),
Cholesterol: 70mg; 70%;
Sodium: 400mg; 400%;
Total Carbohydrate: 63g; 63%
(Dietary Fiber 4g 4% Sugars 45g 45% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 15%;

Exchanges:

2 Starch; 2 Other Carbohydrate; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 11/12/2011 2:40:46 PM REPORT ABUSE kaiwifey said:

Rating:

im not sure where they expect us to get a butter based cake mix...they dont sell them like that. plus the frosting doesnt come out the way they said, it took over a half of bag of powered sugar to thicken up. and the frosting that you have to beat doesnt lighten like its shown. so reguardless if you beat it all or reserve the 1/2 cup its still the same color. i just made this, and have to say i dont think ill be wasting my time again. i do have to say that their chocolate fugde cake with pink pepermint frosting works, just have to double the frosting recipie to have enough.

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