Truffle-Topped Cake

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Preparation time: 30 mins
Cooking time: 25 mins plus cooling

Difficulty: Easy - for beginners
Serves: 12 servings


•1 package yellow cake mix (regular size)
•1 cup butter, softened
•1 jar (12-1/4 ounces) caramel ice cream topping
•3 tablespoons milk
•1-1/2 teaspoons vanilla extract
•6 cups confectioners' sugar
•3/4 cup chopped hazelnuts
•Assorted truffles


•Prepare and bake cake according to package directions, using two greased 9-in. square baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, beat butter until light and fluffy. Beat in the caramel topping, milk and vanilla until smooth. Gradually beat in confectioners' sugar until smooth.
• Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Press hazelnuts into sides of cake. Top cake with truffles. Yield: 12 servings.

Editor's Note: This recipe was tested with Ferrero Rocher truffles.


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