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Hazelnut-Praline Cake with Cream Cheese Frosting
Hazelnut-Praline Cake with Cream Cheese Frosting

Hazelnut-Praline Cake with Cream Cheese Frosting

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Cook Minutes 1 Hr 40 Min
Prep : 30 Min Cook: 1 Hr 10 Min
Layered with cream cheese frosting and topped with a crushed hazelnut praline, this moist chocolate-hazelnut cake makes one show-stopper of a dessert. This special-occasion Hazelnut-Praline Cake with Cream Cheese Frosting is sure to be a crowdpleaser.
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18 Servings
Servings
Original recipe yields 18 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups hazelnuts, divided
1 pkg. (2-layer size) white cake mix
1 cup Kraft Hazelnut Spread with Cocoa
3 eggs
1 cup plus 2 Tbsp. water, divided
1/2 cup sugar
2 tsp. butter
dash baking soda
2 tubs (280 g each) Philadelphia Cream Cheese Whipped Frosting
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Process 2/3 cup nuts in food processor until finely ground; set aside. Beat cake mix, hazelnut spread, eggs and 1 cup water in large bowl with mixer until blended. Stir in ground nuts. Pour into 2 greased and floured 8-inch round pans.
Step 3
Bake 30 min. or until toothpick inserted in centres comes out clean. Cool cake layers in pans 10 min.; invert onto wire racks. Remove pans; cool cakes completely.
Step 4
Meanwhile, cover baking sheet with foil; spray with cooking spray. Coarsely chop remaining nuts. Bring sugar and remaining water to boil in small saucepan on medium-high heat; simmer on medium-low heat 5 min. or until deep golden brown in colour, stirring occasionally. Stir in nuts, butter and baking soda. (Mixture will foam.) Spread onto prepared baking sheet; cool completely.
Step 5
Cut each cake layer horizontally in half. Reserve 2/3 cup frosting. Stack cake layers on plate, spreading remaining frosting between layers. Spread reserved frosting onto top of cake.
Step 6
Remove nut mixture from baking sheet; break into small clusters. Place on top of cake, pressing gently into frosting to secure.
Kraft Kitchen Tips!
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Make Ahead
For convenience, the cake layers can be baked, and praline topping cooked, ahead of time. Store in separate tightly covered containers at room temperature up to 24 hours. Stack and frost cake layers, then decorate with praline topping just before serving..
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Praline Cooking Tip
After combining the sugar and remaining water in the saucepan, use a clean wet pastry brush to brush additional water onto the inside of the saucepan. This will help prevent the sugar from caramelizing on the side of the pan. For best results, continue to brush down the side of the saucepan as needed with a clean wet brush to ensure even cooking of the praline.
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Nutrition
Calories
400
Calories From Fat
0
% Daily Value
Fat 22 g
Saturated fat 5 g
25 %
Cholesterol 50 mg
Sodium 210 mg
9 %
Carbohydrate 46 g
Fibre 3 g
Sugars 34 g
Protein 6 g
Vitamin A
6 %
Vitamin C
0 %
Calcium
10 %
Iron
10 %
Servings
18 servings, 1 piece (115 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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