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The Pump Room Alpine White Hazelnut Cake
1 package (18 1/2 oz.) white cake mix
1/4 C. hazelnut liqueur or extract
1/4 C. roasted and finely chopped hazelnuts
1/2 C. fresh or thawed frozen raspberries
1 Alpine White candy bar, warmed and shaved into curls
Whole roasted hazelnuts, for garnish
8 oz. cream cheese
1/2 C. butter
1 box (16 oz.) powdered sugar
1 t. vanilla
1 t. hazelnut liqueur or extract
Prepare and bake white cake mix in two layers according to package directions, except substitute 1/4 cup hazelnut liqueur or extract for 1/4 cup water. Cook on racks.
For the frosting:
Cream together butter and cream cheese, then add remaining frosting ingredients. (Add a few drops of milk or cream if it becomes too thick.) Frost center of bottom layer of cake, sprinkle with chopped hazelnuts (reserving 2 teaspoons), and arrange raspberries over all. Top with second layer of cake and continue icing. When finished, arrange candy bar curls in center of cake, and sprinkle remaining chopped hazelnuts and whole hazelnuts. Cut into slices and serve.
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