Serves: 12
Total Calories: 58
1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.
2- Make cake mix as directed on package, using water, oil and egg whites. Stir in 1/2 cup of the hazelnuts. Pour into pans.
3- Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.
4- Fill and frost side and top of cake with frosting. Press remaining 1 cup hazelnuts on side of cake. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Bake 9-inch rounds 25 to 30 minutes.
1 Serving: Calories 415 (Calories from Fat 270) Fat 30g (Saturated 11g) Cholesterol 0mg Sodium 310mg Carbohydrate 57g (Dietary Fiber 2g) Protein 5g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 8%.
French Silk Pecan Cake: Substitute finely chopped pecans for the hazelnuts.
Betty's Tip: To keep your serving plate clean, line the edge with strips of waxed paper before assembling the cake. Remove the waxed paper after frosting and garnishing the cake.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This French Silk Hazelnut Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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