Toasted Hazelnut Cake w/ Cinnamon Cream

By C Moose

Ingredients

• 2 1/3 cups Gold Medal all-purpose or 2 2/3 cups Softasilk cake flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 cup cold coffee
• 1/2 cup milk
• 1/3 cup butter or margarine, softened
• 1/3 cup shortening
• 1 2/3 cups granulated sugar
• 3 egg yolks
• 1 tsp vanilla
• 1 cup hazelnuts, toasted (uncovered @ 350°F for about 10 minutes) and chopped (Additional chopped nuts, if desired.)
• Cinnamon Cream
• 1 cup powdered sugar
• 1 1/2 tsp ground cinnamon
• 2 cups whipping (heavy) cream
• 1 tsp vanilla

Preparation

Step 1

1. Heat oven to 350°F. Grease bottom and side of 2 round pans, 9 x 1 1/2 inches, with shortening; lightly flour. Mix flour, baking powder, and salt; set aside. Mix coffee and milk; set aside. Beat butter, shortening, and sugar in large bowl with electric mixer on medium speed until fluffy. Beat in egg yolks. Beat in vanilla. Beat in flour mixture alternately with coffee mixture, beating after each addition until smooth. Stir in nuts. Pour into pans.

2. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Fill layers and frost side and top of cake with Cinnamon Cream. Sprinkle with nuts, and if desired, garnish with cinnamon sticks Store covered in refrigerator.

Cinnamon Cream

Mix powdered sugar and cinnamon; set aside. Beat whipping cream and vanilla in medium bowl on medium speed until slightly thickened. Gradually beat in sugar mixture until stiff peaks form.