1. Place hazelnuts in Small Oval Baker; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 30-second interval. Cool completely. Rub hazelnuts between damp paper towels to remove any loosened skins; discard skins.
2. Lightly brush bottom and sides of Rice Cooker Plus with oil using Chef's Silicone Basting Brush. Coarsely grate 1/4 cup of the hazelnuts into rice cooker using Deluxe Cheese Grater, turning rice cooker to coat completely. Allow excess grated nuts to evenly coat bottom; set aside.
3. Place 3/4 cup of the hazelnut spread in Classic Batter Bowl. Microwave on HIGH 30-40 seconds or until slightly melted. Gradually add water, whisking using Stainless Whisk. Add oil, eggs and vanilla; whisk until smooth. Add cake mix and coarsely grated chocolate morsels; whisk until smooth.
4. Pour batter into prepared rice cooker. Do not cover with lid. Microwave on HIGH 9-11 minutes or until wooden pick inserted in center comes out clean (cake may appear slightly wet on top). Remove cake from microwave; let stand 5 minutes. Invert cake onto Simple Additions® Medium Square. Place remaining hazelnut spread in Prep Bowl and microwave on HIGH 10-15 seconds or until melted; drizzle over cake. Coarsely chop remaining hazelnuts using Food Chopper; sprinkle over cake. Serve immediately with ice cream and fruit, if desired.

Yield: 16 servings

Nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 3.5 g, Cholesterol 40 mg, Carbohydrate 42 g, Protein 4 g, Sodium 270 mg, Fiber 2 g

Cook's Tips: This cake should only be baked in a microwave with a built-in turntable.

For low wattage microwaves (less than 800 watts), do not check cake for doneness before 10 minutes. The wattage information should be printed on the inside of the microwave door.

This cake can also be microwaved in the Stoneware Fluted Pan. Microwave on HIGH 10-13 minutes or until wooden pick inserted in center comes out clean.