The Pump Room Alpine White Hazelnut Cake

Source: Chef J. Andrew Coates, The Pump Room, Chicago, Illinois

1 (18 1/2 ounce) box white cake mix
1/4 cup hazelnut liqueur or extract
1/4 cup roasted and finely chopped hazelnuts
1/2 cup fresh or thawed frozen raspberries
1 Alpine White candy bar, warmed and shaved into curls
Whole roasted hazelnuts, for garnish

Frosting:
8 ounces cream cheese
1/2 cup butter
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract
1 teaspoon hazelnut liqueur or extract

Prepare and bake white cake mix in two layers according to package directions, except substitute 1/4 cup hazelnut liqueur or extract for 1/4 cup water. Cool on racks.

For the frosting: Cream together butter and cream cheese, then add remaining frosting ingredients. (Add a few drops of milk or cream if it becomes too thick.) Frost center of bottom layer of cake, sprinkle with chopped hazelnuts (reserving 2 teaspoons), and arrange raspberries over all. Top with second layer of cake and continue icing. When finished, arrange candy bar curls in center of cake, and sprinkle remaining chopped Oregon hazelnuts and whole hazelnuts. Cut into slices and serve.

Serves 12.

Nutrition values per serving: 501 calories, 22 g fat, 75 g carbohydrates. 1 g fiber, 4 g protein, 41 mg cholesterol, 425 mg sodium