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1 box (18.25 oz.) devil's food chocolate cake mix
1/2 cup unsalted butter, melted
1/2 cup orange-flavored liqueur
2 tsp. grated orange zest, divided
16 oz. mascarpone cheese
1 cup heavy cream
3/4 cup confectectioners sugar
1/2 tsp. vanilla extract
1/2 cup toasted hazelnuts, ground
Heat oven to 350 F. Prepare cake mix according to package directions, substituting butter for oil and omitting 1/2 cup water. Sitr in liqueur and 1 tsp. zest. Divide batter between 2 greased 9" round cake pans.
Bake 25 min., or until tooth pick inserted in cakes comes out clean. Let cool completely.
With electric mixer on medium speed, beat remaining zest and next 4 ingredients 4 min., or until spreadable. Fold in hazelnuts,. Fill and frost cake with mixture.
1/2 cup unsalted butter, melted
1/2 cup orange-flavored liqueur
2 tsp. grated orange zest, divided
16 oz. mascarpone cheese
1 cup heavy cream
3/4 cup confectectioners sugar
1/2 tsp. vanilla extract
1/2 cup toasted hazelnuts, ground
Heat oven to 350 F. Prepare cake mix according to package directions, substituting butter for oil and omitting 1/2 cup water. Sitr in liqueur and 1 tsp. zest. Divide batter between 2 greased 9" round cake pans.
Bake 25 min., or until tooth pick inserted in cakes comes out clean. Let cool completely.
With electric mixer on medium speed, beat remaining zest and next 4 ingredients 4 min., or until spreadable. Fold in hazelnuts,. Fill and frost cake with mixture.
