Prep Time 70m
Cook Time 25m
Ready Time 95m
Yield 10 servings

  • Pillsbury™ Baking Spray with Flour
  • 1 1/2 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 1/4 cup finely ground hazelnuts
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup milk
  • 1 (4 serving size) package instant French vanilla pudding & pie filling mix
  • 1 1/2 cups half-and-half
  • 3/4 cup Jif® Chocolate Flavored Hazelnut Spread
  • 1/3 cup white baking chips
Preparation Directions
  • Step 1Heat oven to 350°F. Line bottoms of 2 (9-inch) round baking pans with waxed paper. Coat with baking spray with flour. Whisk together flour, hazelnuts, baking powder and salt in small bowl. Beat butter, sugar and vanilla in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add half the flour mixture, milk and remaining flour mixture, mixing after each addition just until blended.
  • Step 2Divide batter evenly between cake pans. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pans. Move to wire rack to cool completely.
  • Step 3Whisk instant pudding and half-and-half in large bowl. Chill for 30 minutes. Melt chocolate hazelnut spread and white baking chips in medium saucepan over low heat. Stir constantly until smooth. Remove from heat.
  • Step 4Spread filling on top of first cake. Place second cake over filling and press gently. Gently frost top with chocolate hazelnut topping, allowing topping to run over edges. Let rest for 30 minutes or until chocolate is set.
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