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Truffle-Topped Cake
This eye-catching dessert will be the talk of the party—especially if guests find out how easy it is to make. Store-bought truffles and chopped hazelnuts add holiday pizzazz to an ordinary boxed cake mix.—Taste of Home Test Kitchen
12 Servings
Prep: 30 min. Bake: 25 min. + cooling
Ingredients
1 package yellow cake mix (regular size)
1 cup butter, softened
1 jar (12-1/4 ounces) caramel ice cream topping
3 tablespoons milk
1-1/2 teaspoons vanilla extract
6 cups confectioners' sugar
3/4 cup chopped hazelnuts
Assorted truffles
Directions
Prepare and bake cake according to package directions, using two
greased 9-in. square baking pans. Cool for 10 minutes before
removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat butter until light and fluffy.
Beat in the caramel topping, milk and vanilla until smooth.
Gradually beat in confectioners' sugar until smooth.
Place one cake layer on a serving plate; spread with 1 cup frosting.
Top with remaining cake layer. Frost top and sides of cake with
remaining frosting. Press hazelnuts into sides of cake. Top cake
with truffles. Yield: 12 servings.
Editor's Note:
This recipe was tested with Ferrero Rocher truffles.
Nutrition Facts:
1 piece (calculated without truffles) equals 757 calories,
© Taste of Home 2013
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Truffle-Topped Cake
(continued)
Nutrition Facts:
33 g fat (13 g saturated fat), 94 mg cholesterol, 509 mg sodium, 115 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013