Hazelnut Coffee Layer Cake

Preheat oven to 350°F.  Spray two 6 x 3 in. round baking pans with vegetable pan spray.

In large bowl, combine cake mix, coffee, oil and egg whites with electric mixer on low speed until moistened.  Beat at medium speed 2 minutes.  Add hazelnuts and blend.  Pour into prepared pans. 

Bake 40-45 minutes or until toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan to cooling grid; cool completely.

Makes about 12 servings.

Variation:  Reduce coffee to 1-1/4 cups.  Add 2 tablespoons hazelnut liqueur or ½ teaspoon hazelnut extract.