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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
  • Total Time
    Prep: 30 min. Bake: 25 min. + cooling
  • Makes
    12 servings


  • 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


  • 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.
Editor's Note: This recipe was tested with Ferrero Rocher truffles.
Nutrition Facts
1 piece: 757 calories, 33g fat (13g saturated fat), 94mg cholesterol, 509mg sodium, 115g carbohydrate (76g sugars, 1g fiber), 4g protein.

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