This makes a 10″ inch cake
1 cup sugar
1 cup of flour
1 tea spoon vanilla extract
Cream and topping ingredients:
1 stick of soft cream cheese
1 can dulce de Luche
1 packages of cool whip
1 cup of Nutella
1 cup of toasted hazelnuts or walnuts
Instructions: preheat oven to 350
Beat your eggs till doubled in size and fluffy. Slowly add sugar and beat for additional 5 min. Add vanilla.
Turn of mixer and with a spatula add flour.
Butter your 10 inch pan.
Bake at 350 for 30 min and let the cake cool completely.
Toast your nuts.
Make your cream for inside of the cake.
Beat together soft cream cheese dulce de Luche and 3 table spoons of cool whip
Cut your cake into 3 layers.
Spread the cream onto each each layer and spread nuts all over each layer.
To make your outside cream. Mix together your Nutella and the rest of your cool whip.
Spread all around the cake.
Top it with chocolate ganache and more nuts.
To make your own chocolate ganache
Mix 1/2 cup semi sweet chocolate chips and 1/4 cup of hot heavy cream till all dissolved.