2 pk (2 1/2oz) hazelnuts(
-filberts) ; or pecans 6 tb Butter or margarine
3 Eggs
1 1/2 c Sugar
1 ts Vanilla
2 c Pillsbury all-purpose flour
2 1/4 ts Baking powder
—–glaze—– 1/2 c Whipping cream
1 ds Salt
1 c Semi-sweet chocolate chips
1/2 ts Vanilla
Heat oven to 350~F. Lightly grease bottom only of 10-inch springfoam pan. Reserve 12 whole nut pieces for garnish. In blender container or food processor bowl with metal blade, grind nuts (about 1 1/3cups); reserve 1 tablespoon ground nuts for garnish. Melt butter; cool. In large bowl, beat eggs, sugar and 1 teaspoon vanilla until thick and lemon colored, 2-3 minutes. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, and ground nuts; mix well.Continue beating; adding cooled, melted butter gradually until well blended. (Mixture will be thick.) Spread batter in prepared pan. Bake for 35-45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove sides of pan. Run long knife under cake to loosen from pan bottom; invert onto serving plate. Cover with cloth towel; allow to cool about 30 minutes. To prepare glaze, in medium saucepan bring whipping cream and salt just to a boil; remove from heat. Stir in chocolate chips and 1/2 teaspoon vanilla until chips are melted and smooth. Spread glaze over top of cake, allowing some to drizzle down sides. Sprinkle reserved ground nuts around top edge of cake. Arrange reserved whole nuts around top edge of cake over ground nuts. —–