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Bundt Cake with Hazelnut Cream Layer
2 cups sugar
1 tsp. vanilla extract
1 cup oil
½ cup orange juice
2 tsp. baking powder
Pinch of salt
2 ½ cups flour
10 oz. Bakers Choice crunchy hazelnut cream
¾ cup confection sugar
¼ cup whip topping
2 tbsp. margarine
3 oz. Bakers Choice baking chocolate
¼ cup Bakers Choice hazelnut brittle
Preheat oven to 350°.
In a bowl, beat eggs and sugar until
fluffy. Mix oil into batter. Fold in the
rest of the ingredients except crunchy
hazelnut cream, and mix until just
Pour batter into a greased bundt pan.
Add the crunchy hazelnut cream and
marbleize. Bake for 50 minutes.
Melt margarine, topping and chocolate
in a double boiler. Add confection sugar
and mix until smooth. Add hazelnut
brittle and pour over cooled cake.