Note: You might want to make the cream first so it has time to cool. But the cake has to cool too, so give yourself 2 to 4 hours to make this recipe. I usually make it with 9 inch cake pans.
Betty Crocker's instructions say preheat oven to 350 for aluminum or glass pans and 325 for non stick pans. Grease the bottom only of a 13 X 9 pan or the bottom and sides of all other pans.
Mix the cake mix, water, oil and eggs in a large bowl on medium speed, or mix vigorously by hand for two minutes. Pour it into the pan.
Bake a 13 X 9 24 to 29 minutes. Two 8" rounds bake 24 to 29 minutes. Two 9" rounds 20 to 25 minutes. A bundt cake bakes 34 to 39 minutes and cupcakes bake 13 to 18 minutes. Cake is done when a toothpick inserted in the center comes out clean.
While warm, remove the cake from the pan by running a sharp paring knife along the edge of the pan to loosen the cake. Place the plate on top of the cake pan and flip the cake onto the plate. Then flip the cake onto another plate so it's right side up. Do the same with the second cake. Cover both cakes with plastic wrap and let them cool.
Over medium heat combine milk, whipping cream, egg yolks, vanilla, cornstarch and sugar. Cook, stirring with a whisk constantly, over medium heat until mixture thickens. Immediately cover with lid and place in refrigerator until cool.
Beat softened cream cheese, and butter with a mixer until creamy. Add powdered sugar, vanilla, whipping cream (or half and half) and mix thoroughly until smooth and thick enough to spread. If needed, add more powdered sugar, or whipping cream/half and half. Add salt to taste.
Make sure the cake and the cream filling are cool. Then uncover one of the 9" cakes. If it's raised at the top, cut off the dome so it's level. and place it on your cake platter. Drizzle the cake with 2 to 3 tablespoons of Frangelico liqueur.
Take 1 to 1 1/2 cups (or more) of the cream filling and spread it on top of the first cake on the platter. Uncover the other cake (this one can keep it's dome) flip it over onto a plate and drizzle the bottom with the remaining Frangelico. Carefully place this cake on top of the cake with the cream filling on it (dome up!). Ice the cake all over with the cream cheese frosting.
Take a handful of the chopped, toasted hazelnuts and press them onto the sides of the cake, going all around until the cake is covered. Place in the refrigerator to stay cool.
0 servings