Hazelnut Crunch Cake
1 box chocolate cake mix
1 c. hazelnuts, toasted
2/3 c. sugar
1/3 c. water
2 8 oz. containers mascarpone cheese
1 c. cream
3/4 c. powdered sugar
1 tsp vanilla
Preheat oven to 350 degrees
Butter and flour 2 8 inch cake pans. Prepare cake mix according to package directions
Remove from the oven and cool on wire rack.
Place toasted nuts in a single layer on parchment paper. Combine sugar and water in small saucepan over medium heat. Stir the sugar mixture until dissolved. Bring to a boil and cook until the sugar is light brown. Pour the caramelized sugar over the nuts. Let the sugar mixture cool in the refrigerator for 30 mins. When it is hard break it into small pieces.
Filling. Put the mascarpone, cream, powdered sugar and vanilla into a large mixing bowl. Whip the cream mixture to soft peaks. Fold the crunch into the whipped cream.
Frost the cake with the whipped cream mixture on top and in the middle.