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Chocolate Hazelnut Cake
September 06, 2008

This is a great idea for a cake-mix cake - although I would suggest making the devil's food cake mix to the specifications listed under the "too much chocolate cake" recipe on this site - it uses more oil and some sour cream and insures that the cake will stay moist! Hazelnuts are kind-of pricey and this was a tester cake so I used toasted almonds instead. For frosting I looked at the "cool whipped frosting" recipe from this site but used 8 oz. of fresh cream instead of Cool Whip. I also would recommend, if using that frosting recipe, that you only use HALF the amount of the pudding mix and that you buy instant WHITE CHOCOLATE pudding rather than vanilla. The vanilla gave my cake a yellow-ish tint that I did not time I will use a classic, white buttercream with this cake instead....

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