Chocolate Hazelnut Cake

• 1 (18 1/4 ounce) package devil's food cake mix
• 1 cup buttermilk
• 3 eggs
• 12 cup canola oil
• 1 (5 1/3 ounce) packageferrero rocher hazelnut truffles, unwrapped, chopped
• 3 (16 ounce) cans milk chocolate frosting
• 12 cup chocolate hazelnut spread, such as Nutella
• 1 tablespoon milk
• marzipan, fruit, and (optional)
• chocolate leaves (optional)

1. Preheat oven to 350 degrees.
2. Coat two 9-inch round cake pans with cooking spray.
3. At low speed beat cake mix, buttermilk, eggs, and oil until combined, 30 seconds.
4. Increase speed to medium-high; beat 2 minutes.
5. Stir in half of chopped candy.
6. Divide batter between pans.
7. Bake 25-30 minutes or until toothpick inserted into centers comes out clean.
8. Cool on racks 5 minutes.
9. Remove from pans; cool completely on racks.
10. Combine 3/4 cup frosting, chocolate-hazelnut spread, milk, and remaining candy.
11. Place 1 cake layer on serving plate; spread with frosting mixture.
12. Top with remaining cake layer.
13. Spread top and side of cake with remaining frosting.
14. Garnish with marzipan fruit and chocolate leaves, if desired.

cake mix, buttermilk, eggs, canola oil, packageferrero rocher hazelnut truffles, milk chocolate frosting, chocolate hazelnut spread, milk, chocolate

Taken from www.food.com/recipe/chocolate-hazelnut-cake-295745 (may not work)