A delightful twist on a classic pound cake, filled with creamy chocolate hazelnut spread and sweetened cream cheese.
Slice the pound cake horizontally into two even layers.
Use a serrated knife to avoid crumbling the cake.
In a bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy.
Ensure the cream cheese is at room temperature for easier mixing.
Spread the cream cheese mixture evenly over the bottom layer of the cake.
Use a spatula to achieve an even layer.
Sprinkle the toffee bits over the cream cheese layer, pressing gently to adhere.
You can substitute toffee bits with chopped nuts for a crunchier texture.
Spread the chocolate hazelnut spread on the top layer of the cake.
Warm the spread slightly if it's too thick to spread easily.
Place the top layer of the cake over the bottom layer, aligning them carefully.
Press gently to ensure the layers stick together.
Wrap the assembled cake tightly in aluminum foil and refrigerate for at least 2 hours or overnight.
Chilling helps the layers set and makes slicing easier.
Slice the cake into 12 pieces and serve.
Use a clean knife for each cut to maintain neat slices.
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