Alpine White Hazelnut Cake         

Ingredients
1 18.5-ounce package white cake mix
1/4 cup hazelnut liqueur or extract
1/4 cup roasted and finely chopped hazelnuts
1/2 cup fresh or thawed frozen raspberries
1 Alpine White candy bar warmed and shaved into curls
Whole roasted hazelnuts for garnish

FROSTING
1 8-ounce package cream cheese
1/2 cup butter
1 16-ounce box powdered sugar
1 teaspoon vanilla
1 teaspoon hazelnut liqueur or extract

Prepare and bake white cake mix in two layers according to package directions, except substitute 1/4 cup hazelnut liqueur or extract for 1/4 cup water. Cool on racks

For frosting,
cream together butter and cream cheese, then add remaining frosting ingredients. (Add a few drops of milk or cream if it becomes too thick.) Frost center of bottom layer of cake, sprinkle with chopped hazelnuts (reserving 2 teaspoons), and arrange raspberries over all. Top with 2nd layer of cake and continue icing. When finished, arrange candy bar curls in center of cake, and sprinkle remaining chopped hazelnuts and whole hazelnuts. Cut into slices and serve