1 (18.25 ounce) can coffee cake mix
1 tablespoon orange juice
1 egg
1 teaspoon vanilla extract
1 1/2 cups vegetable oil
3 cups all-purpose flour
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup white sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 cup HERSHEY'S 120 Hazelnuts
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) pans.
In a large bowl, mix coffee cake mix, orange juice, egg, egg, vanilla extract, oil, flour, brown sugar, baking powder, baking soda and powdered sugar. Mix until smooth. Fold 1/2 cup of the flour mixture into the batter into the bottom of the 2-3 quart greased pans.
Bake in preheated oven for 45 minutes, or until an inserted wooden spoon inserted in the center of the cake comes out clean. Cool completely before removing from pan. Cool completely before removing from pan.
To make the filling: Beat 1/2 cup strawberry preserves in small bowl until a soft, thick sponge forms. Stir 1 cup fresh strawberries into the fruit mixture, then sprinkle with remaining flour mixture.
Spread a layer of filling of cake onto large separate serving dish. Layer strawberries using spoon or drips. Serve each strawberry slice warm with whipped cream or whipped cream and orange sherbet.