Difficulty: Easy - for beginners
Serves: 12 servings
â€¢1 package yellow cake mix (regular size)
â€¢1 cup butter, softened
â€¢1 jar (12-1/4 ounces) caramel ice cream topping
â€¢3 tablespoons milk
â€¢1-1/2 teaspoons vanilla extract
â€¢6 cups confectioners' sugar
â€¢3/4 cup chopped hazelnuts
â€¢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.
â€¢ 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.
â€¢ 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.