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6 eggs, separated
1 1/4 cups sugar
1/2 cup oil
1 Tbsp Bakers Choice vanilla sugar
1 1/2 tsp baking powder
1 1/4 cups flour
10 oz. Bakers Choice hazelnut cream
10 oz. whip topping
6 oz. Bakers Choice baking chocolate
Preheat oven to 350°
Grease bundt pan and place in the freezer for 10 minutes.
Beat egg whites until stiff, gradually add sugar. Add yolks one at a time. Add remaining ingredients alternating with the
dry and liquid ingredients.
Pour mixture into bundt pan and bake for 50-60 minutes or until toothpick inserted comes out with a few moist crumbs.
Cool cake in the pan for 5 minutes, then invert onto a wire rack to cool completely.
Melt baking chocolate over a double boiler. Add whip topping and mix until incorporated. Pour over the bundt cake.