TOASTED HAZELNUT CAKE WITH WHITE CHOCOLATE GLAZE 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1/2 cup shortening 1/4 cup butter or margarine, softened 1 1/3 cups milk 3 teaspoons baking powder 2 teaspoons vanilla 1/2 teaspoon salt 2 eggs 2/3 cup hazelnuts*, toasted and very finely chopped White Chocolate Glaze (below) Heat oven to 350°F. Grease and flour 12-cup bundt cake pan. Beat all ingredients except hazelnuts and White Chocolate Glaze in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in hazelnuts. Pour into pan.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes in pan; remove from pan to wire rack. Cool completely. Drizzle with White Chocolate Glaze.

Makes 16 servings.

WHITE CHOCOLATE GLAZE

1/2 cup white baking chips
2 tablespoons butter or margarine
2 tablespoons corn syrup
1 to 2 teaspoons hot water

Heat baking chips, butter and corn syrup in 1-quart saucepan over low heat, stirring constantly, until chips are melted; cool slightly. Stir in hot water, 1 teaspoon at a time, until consistency of thick syrup.

SUBSTITUTION: Pecans can be used for the hazelnuts.

1 Serving: Calories: 335 (Cal. from fat: 155), Fat: 17g (Saturated: 6g), Cholesterol: 45mg, Sodium: 210mg, Carbohydrate: 42g, Protein: 4g.

[Gold Medal, Desserts for Spring]