Hazelnut-Coconut Bundt Cake Gluten Free

1 box Betty Crocker Gluten-Free Yellow Cake Mix
½ cup (105gm) Barlean’s Extra-Virgin Coconut Oil
2 tsp Flavorganics Organic Hazelnut Extract
½ cup Marburger Farm Dairy Gourmet Buttermilk
4 eggs, beaten
Roasted hazelnuts
DLM Nutella Dip

Preheat oven to 350°F for shiny metal or 325°F for dark or nonstick pan. In deep mixing bowl, blend coconut oil into cake mix with a pastry blender. Beat liquid ingredients in another large bowl. Add liquid ingredients to dry, beating on low speed for 30 seconds then on medium speed 2 minutes; scrape down sides as necessary. Transfer batter to greased Bundt pan. Bake cake until lightly brown on top and cake starts to pull away from the edge of the pan. Tester should come out clean when inserted about ¼ of the distance from the edge. Place pan on cooling rack for 15 minutes before removing cake to complete cooling. Gently heat a small amount of the Nutella Dip in a microwave-safe bowl for 12-20 seconds; drizzle over the cake. Garish with roasted nuts.

Makes 10 servings
Prep Time: 15 Minutes
Cook Time: 3540 Minutes

Per serving: 364 calories; 20g total fat; 11g saturated fat; 85mg cholesterol; 380mg sodium; 42g total carbohydrates; 1g dietary fiber; 5g protein;

Allergy Warning: Contains milk and eggs and other nuts