Truffle-Topped Cake Recipe
Truffle-Topped Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
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.
Originally published as Truffle-Topped Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p76

Nutritional Facts

1 piece: 757 calories, 33g fat (13g saturated fat), 94mg cholesterol, 509mg sodium, 115g carbohydrate (76g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Truffle-Topped Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p76

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