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Truffle-Topped Cake

 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 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 6 cups confectioners' sugar
  • 3/4 cup chopped hazelnuts
  • Assorted truffles


  • 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.

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Truffle-Topped Cake (continued)

Nutritional Facts: 1 piece (calculated without truffles) equals 757 calories, 33 g fat (13 g saturated fat), 94 mg cholesterol, 509 mg sodium, 115 g carbohydrate, 1 g fiber, 4 g protein.