• 12servings
  • 55minutes
  • 757calories

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) yellow cake mix

  2. 1 cup butter, softened

  3. 1 jar (12-1/4 ounces) caramel ice cream topping

  4. 3 tablespoons milk

  5. 1-1/2 teaspoons vanilla extract

  6. 6 cups confectioners' sugar

  7. 3/4 cup chopped hazelnuts

  8. Assorted truffles

Instructions Jump to Ingredients ↑

  1. Truffle-Topped Cake Recipe photo by Taste of Home 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.

  4. Editor's Note: This recipe was tested with Ferrero Rocher truffles.


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