Perfectly sized for two, this luscious layer cake is easy to prepare. “A jar of chocolate hazelnut spread makes a sweet, creamy frosting without any of the work,” says Michaela Rosenthal of Woodland Hills, California.
I first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.—Steve Meredith, Streamwood, Illinois
I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana
Oregon has an abundance of nuts, and these nutty cookies are popular with the ladies at my craft club. Growing up during the Depression, my mother taught us to use what was available and said, "It doesn't have to be expensive to be good." She was right! —Selmer Looney, Eugene, Oregon
Meet the Cook: Our brood - five children from 16 to 23 - says it's not Christmas here until I make this. I usually double the recipe so I can put some in tins or baskets for hostess gifts when we're invited out.
As long as it's kept in a dry place, Popcorn Nut Crunch will last - up to 3 weeks if you seal it in a tin.
-Midge Stolte, Blackfalds, Alberta