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 cream
1 container (8 oz) frozen whipped topping, thawed, divided
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.