CHOCOLATE-HAZELNUT CAKE†

(SCHOKOLADE-HASELNUßKUCHEN)

12         tablespoons butter or margarine (1 1/2 sticks)

1          cup sugar

3          eggs

2          teaspoons vanilla extract

1   1/2   cups flour

1   1/2   teaspoons baking powder

4   1/2   tablespoons cocoa

4          oz. hazelnuts (chopped)

10         oz. currant jelly

Sift the flour with the baking powder and cocoa and then set aside.  Beat butter or margarine with the sugar until creamy.  Add the vanilla extract and eggs.  Beat for 5 minutes.  Add in flour mixture, hazelnuts and then stir well.  Spread into a well greased springform pan (10” X 3”) and bake in a preheated oven at 375º for 25 minutes.  Place the cake on a rack to cool for 10 minutes.  Loosen the edges and remove the form.  Cool the cake completely.  Cut the cake in half and spread the currant jelly on the bottom layer.  Place the top half layer over the jellied bottom.

Makes one cake