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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Alpine White Hazelnut Cake

Date Added: December 03, 2009


1 Package Cake Mix
1/4 Cup Hazelnut or extract
1/4 Cup Hazelnut
1/2 Cup Raspberry or frozen & thawed)
1 Unit Candy Bar amp
1 Unit Hazelnut for garnish
8 Ounces Cream Cheese at room temper
1/2 Cup Butter (1/4 stick) cut into 6 pieces
16 Ounces Confectionery Sugar (optional)
1 Teaspoon Vanilla or Almond extract to
1 Teaspoon Hazelnut or extract
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1. Prepare and bake white cake mix in two layers according to package directions, except substitute 1/4 cup hazelnut liqueur or extract for 1/4 cup water.

2. Cool on racks. For frosting, cream together butter and cream cheese, then add remaining frosting ingredients.

3. (Add a few drops of milk or cream if it becomes too thick).

4. Frost center of bottom layer of cake, sprinkle with chopped hazelnuts (reserving 2 teaspoons), and arrange raspberries over all.

5. Top with 2nd layer of cake and continue icing.

6. When finished, arrange candy bar curls in center of cake, and sprinkle remaining chopped Oregon hazelnuts and whole hazelnuts.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Cheese, Raspberry, Natural Sweeteners allergies.
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