Choc Hazelnut Delight

All you need

	Preheat Preheat oven to 160°C (325°F) or 140°C for fan-forced. Grease a 6cm deep x 20cm round cake pan. Line the base with baking paper.
	Mix Place choc hazelnut spread into a microwave safe container. Heat on medium-high (75%) power for 20 seconds, stir and heat for a further 20 seconds until melted. Empty the cake mix sachet into a mixing bowl. Add eggs, water, oil and melted spread. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 4 minutes.
	Bake Spread mixture into prepared pan. Bake for 60 - 65 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes in pan before turning onto a wire rack to cool. Once cool, cut the cake in half horizontally. Whip ½ cup cream and spread over the bottom half of the cake. Sandwich the two halves of the cake together.
	Ice Combine frosting sachet mix, water and margarine spread or soft butter in a bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 3 minutes. Spread over cooled cake. Serving Suggestion: Decorate with chopped hazelnut (optional)

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