We used to make these on card playing evenings back in the 50Âs and 60Âs before anyone worried about using too much oil etc. Never heard of the chocolate covered peppermint patties on top We just ate as is if I remember correctly

I swear I saw a commercial for it while I was watching the wedding stuff last night, but I can't find it anywhere on the web site so maybe it will air next week? Blame it on the two glasses of wine I had, lol. LOL... Is that why your user name is Sleeperblues?

4charbs, is this the recipe? EASY CHOCOLATE HAZELNUT CAKE 1/4 tablespoons butter (to grease) 1/4 cup flour (to dust) 1 box white cake mix 1/2 cup chocolate hazelnut spread 2 cups hazelnuts (toasted, chopped, to garnish) CHOCOLATE HAZELNUT FROSTING : 1 stick unsalted butter 2 cups chocolate hazelnut spread 1/2 Cup heavy cream 2 Cups powdered sugar Grease two 9-inch cake pans with butter, line with parchment, grease parchment with butter and coat pans with flour. Shake out any excess flour. Make white cake batter according to package instructions. Add chocolate hazelnut spread and stir to combine. Divide into cake pans and bake according to package instructions, or until an inserted toothpick comes out clean. Remove from the oven to a wire baking rack. Allow to cool in the pans for 10 minutes, then remove cakes from pans to cool completely. For the Chocolate Hazelnut Frosting:In the bowl of a stand mixer, add the butter, chocolate hazelnut spread, heavy cream and powdered sugar. Beat with a paddle attachment until fluffy. Trim the two layers of cake using a serrated knife. Ice the top of the bottom layer of the cake. Place the top layer on top of the bottom layer. Ice the outside and top of the cake. Coat the sides of the cake with chopped hazelnuts.

I'm not so scientific. I think my 6” pans are 3”. Whatever they are, whether 6” or any other size, or deep mold like bundt, or loaf, I just make the batter, and fill to what looks right. If I have leftover batter, I just bake it off separately, either as a tester, or to use in something else. If I were baking commercially, I'd perfect the recipe amounts. As it is, I can't be bothered. I do have some anti-doming devices, but they don't work well enough, IMHO, to bother with most of the time. A cake fills best when perfectly flat, or even lightly dished. It's still going to need evening up. Many people prefer fewer taller layers (less “crust” to get rid of), and just slice them to the size they want. Others just make sheet cakes and cut their layers out of those. I just realized. My “eyeball” measure is about an inch from the top of the pan. That's what the half full and 2/3 full are both telling you. So the best way to get equal amounts of batter in each pan is to use a scale. For less formal, I just pour some batter in one pan and let it settle while pouring some in the other, then eyeball the height back and forth until the pans are filled properly. Usually once to start, a second time to divide the batter and a third to adjust and clean out the batter bowl. Measuring batter by volume is a good way to compare the recipe with the how much your pans will hold, but not an easy way to fill them. If you're worried your pans will overflow, you can line the sides with parchment paper or extenders made for the purpose. Don't fuss over precision unless there are judges involved. It's just cake. It's supposed to be fun. What's important is getting your batter in the pans promptly, a good whack to get out air pockets, and get them right in the oven. The moisture or acid acting part of the baking powder is already at work. If you leave the batter sitting around, it'll discharge and deflate. Some recipes do that on purpose for denser cakes, only lifted by the heat action and eggs, but if that's not your goal, make sure your oven has been at temperature for some time, so that the walls, not just the air, are hot, and you get your batter into the pans, and the pans into the oven promptly.