French Silk Hazelnut Cake: The Best French Silk Hazelnut Cake Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	French Silk Hazelnut Cake

Serves: 12

Prep: 20 min Bake: 32 min Cool: 1 hr 10 min
12 TO 16 SERVINGS

Print this Recipe

   1 package Betty Crocker SuperMoist white (vanilla) cake mix
   1 1/4 cups water
   1/3 cup vegetable oil
   3 egg whites
   1 1/2 cups finely chopped hazelnuts
   1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting or
   Creamy Chocolate Frosting
   (see Fabulous Frostings and Glazes chapter)

Get 150 more recipes like this for ONLY $1

French Silk Hazelnut Cake is from the Cook'n with Cake Mixes collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

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 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us