Page 103 - 19-5 May 25, 22

with Hazelnut Cream Layer

Cake Batter:
4 eggs
2 cups sugar
1 tsp. vanilla extract
1 cup oil
½ cup orange juice
2 tsp. baking powder
Pinch of salt
10 oz. Bakers Choice crunchy
hazelnut cream
Glaze:
¾ cup confection sugar
¼ cup whip topping
2 tbsp. margarine
3 oz. Bakers Choice baking chocolate
¼ cup Bakers Choice hazelnut brittle
Directions:
Preheat oven to 350°.
In a bowl, beat eggs and sugar until
rest of the ingredients except crunchy
hazelnut cream and mix until just
combined.
Pour batter into a greased bundt pan.
Add the crunchy hazelnut cream and
marbleize. Bake for 50 minutes.
chocolate in a double boiler. Add
confection sugar and mix until smooth.
Add hazelnut brittle and pour over
cooled cake.