Red And White Sugared Bundt Cakes

1. 1

   Preheat oven to 350u00b0F. Generously butter and flour a bundt or tube pan.

2. 2

   In an electric mixer, beat butter and Nutella for 2 mins, or until creamy. Add cake mix, eggs, buttermilk and liqueur. Mix on a low speed for 30 seconds. Increase speed to medium-high and beat for 2 mins. Fold in hazelnuts. Transfer to prepared pan and bake for 45-50 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins then transfer to a wire rack to cool completely. Once cool, cover cake completely with chocolate frosting.

3. 3

   Line 2 - 9 inch square baking pans with heavy-duty foil then brush generously with vegetable oil. In a heavy medium saucepan, bring sugar, 1/2 cup corn syrup and 1/3 cup water to a boil. Cook until a candy thermometer registers 310u00b0F (hard-crack stage). Remove from heat and carefully add raspberry extract. Pour 1/2 the mixture into 1 of the prepared pans. Add food coloring to the remaining candy mixture then pour into second pan. Let cool then break into pieces. Brush pieces with remaining corn syrup and toss with sanding sugar.

4. 4

   Place cake on a serving platter. Heat white frosting in the microwave for 15 seconds, or until a pourable consistency. Stir in white chocolate then drizzle over cake. Sprinkle with sanding sugar and candy.

* Per serving · 4 servings · Values may vary.

No additional tips available.