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.