Hop-to-It Chocolate Cake - 216 Ways
Yield: 16 servings

18.25 oz box devil's food cake mix
1/2 c finely chopped hazelnuts
2 tb espresso powder
16 oz can cream cheese frosting
2 tb Frangelico
2 cn chocolate frosting; 16oz ea

216 WAYS

COLUMN A
French vanilla
orange supreme
spice
lemon supreme
chocolate

COLUMN B
walnuts
pecans
almonds
pistachios
dried cherries
chopped apricots

COLUMN C
Curacao
Frangelico
amaretto
brandy
Calvados
crème de cacao

Heat oven to 350 degrees. Prepare cake mix according to package directions; stir hazelnuts and espresso powder into batter. Pour mixture into 2 greased and floured 8"-round cake pans. Bake 35 minutes or until toothpick inserted in center comes out clean; cool on rack. In bowl, mix cream cheese frosting and hazelnut liqueur until smooth. Cut each cake layer horizontally in two. Spread 1/2 cup cream cheese mixture on 1 round. Top with second round and repeat with remaining cake layers and frosting. Ice cake with remaining frosting.

216 WAYS: Make your cake just the way you like it by choosing a cake mix from Column A, an “addition” item from Column B and a liqueur from Column C.