Yield: 16 servings
Ingredients
Nonstick cooking spray with flour
3/4 cup whole hazelnuts 1 small pkg (9 oz) Devil’s food cake mix (make sure you use a small mix or measure out 1-2/3 cups of the cake mix)
1 jar (13 oz) Nutella
1/2 cup sour cream1 egg
1 container (8 oz) frozen whipped topping, thawed, divided
Directions:
1. Preheat oven to 350 degrees. Spray a torte pan with nonstick cooking spray and sprinkle with flour.
Place an 8-in. circle of parchment paper over center of pan. Grate 1/2 cup of the hazelnuts into a large mixing bowl. Add cake mix, 1/3 cup of the Nutella, sour cream and egg; mix well. Pour batter into pan; spread evenly.
Bake 12-14 minutes or until wooden pick inserted in center comes out clean
2. Remove from oven and let stand 2 minutes. Invert cake onto cake pedestal and cool for 10 minutes
3.Meanwhile, for filling, combine remaining Nutella and 1 1/2 cups of the whipped topping in a bowl and mix until smooth. Spread filling evenly into well of cake.
4. Pipe 1-1/2 cups of whipped cream over torte and grate remaining 1/4 cup of hazelnuts over cake.
Here’s the step-by-step:
Just combine a small box of devil’s food cake mix (or 1-2/3 cups from a regular-sized cake mix), Nutella (or other hazelnut spread), some grated hazelnuts, sour cream, and an egg in a mixing bowl.
Mix well. You’ll end up with a thick batter.
Grease and flour a torte pan (I just used a round cake pan) and line the bottom an 8 inch circle of parchment paper. Spread the batter evenly over the bottom. 
Bake for 12-14 minutes in a 350 degree oven and then remove and let stand on a cooling rack for 2 minutes. 
Invert the cake onto the cooling rack and let stand for 10 minutes before transferring to a cake plate or pedestal. Peel away the parchment too!
While the cake cools, mix together the incredibly simple, yet fabulous topping of Nutella and 1-1/2 cups of whipped topping.
Spread the topping over the cake.
Now for the hazelnut garnish….
The recipe suggested using a rotary grater to finely grate the hazelnuts. I just happen to have a rotary grater. I love this gadget for grating fresh Parmesan over pasta and salads, and NOW I have another reason to adore this clever little tool!
It worked beautifully!
Here, I took pause for a drool-worthy moment. Just look at the topping dripping over the side of the cake! Mmmmm. 
I finished off the cake by piping the remainder of the whipped topping onto the top. 
So pretty!
Slice it up and serve.
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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