** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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