Red And White Sugared Bundt Cakes - cooking recipe

Ingredients

4 oz unsalted butter, softened
1/3 cup Nutella
1 (18.25 oz) yellow cake mix
3 None eggs
2/3 cup buttermilk
2 tbsp Frangelico
1/2 cup toasted hazelnuts
1 tub chocolate frosting or ganache
3 tbsp vegetable oil
2 cups sugar
3/4 cup light corn syrup
2 tsp raspberry extract
15 drops red food coloring
1 1/2 cups sanding sugar
1 cup white frosting
1/4 cup white chocolate, melted

Preparation

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