Hazelnut Cocoa Cake

• 1/2 cup butter, softened
• 3/4 cup plus 2 tablespoons sugar
• 1/4 cup packed brown sugar
• 2 eggs
• 1-1/4 cups cake flour
• 2 tablespoons baking cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup Mascarpone cheese
• 1/2 cup water
• 1 cup Nutella
• 1/4 cup chopped hazelnuts

1. In a small bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with cheese, beating well after each addition. Stir in water until blended.
2. Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Spread Nutella between layers and over the top of cake. Sprinkle with hazelnuts.

butter, sugar, brown sugar, eggs, cake flour, baking cocoa, baking powder, baking soda, salt, mascarpone cheese, water, nutella, hazelnuts

Taken from www.tasteofhome.com/recipes/hazelnut-cocoa-cake/ (may not work)