Raspberry Hazelnut Poke Cake

By srumbel

A hazelnut cake topped with a creamy marshmallow raspberry topping makes a delicious dessert for any summer day.
from insidebrucrewlife.com

Ingredients

• 1 white cake mix
• 2 teaspoons hazelnut extract, divided
• 1 - 14 ounce can sweetened condensed milk
• 1 - 7 ounce jar marshmallow cream
• 1/2 cup raspberry preserves
• 1 - 8 ounce container Cool Whip
• fresh raspberries
• edible glitter stars

Preparation

Step 1

Prepare the cake mix according to the box directions. Stir in 1 1/2 teaspoons of the extract into the batter. Pour into a greased 9x13 glass baking dish. Bake at 350 degrees for 28-30 minutes. Let cool for 5 minutes, the poke the cake with either the end of a wooden spoon or a fork.
Stir together the sweetened condensed milk and 1/2 teaspoon extract. Slowly pour over the cake making sure the milk goes into the holes.
Place the cake in the refrigerator and cool completely.
Beat together the marshmallow cream and preserves. Slowly add the Cool Whip until completely mixed in. Spread over the top of the cake. Refrigerate for another 30 minutes or until the topping is set. Top with fresh raspberries and edible glitter, if desired. Cut into 24 squares. Store in a covered container in the refrigerator.

Yield: 24 squares