Orange-Hazelnut Madeleines

Heat oven to 350°F. Coat 1 or 2 madeleine pans with cooking spray.

Place cake mix, pudding mix, sour cream, vegetable oil, orange rind, orange juice and eggs in large bowl. On low speed, beat about 1 minute or until combined. Then increase speed to medium; beat 2 minutes. Add hazelnuts and chocolate chips; beat on low speed just until combined. Spoon 1 heaping tablespoon of batter into each of prepared madeleine indentations. Refrigerate remaining batter.

Bake in 350°F oven about 14 minutes or until lightly golden and spring back when lightly touched with fingertip. Let cool in pan about 1 minute. Turn out onto wire rack and let cool completely. If necessary, loosen madeleines with small offset spatula. When cool, dust madeleines with confectioners sugar.

Clean madeleine pans. Repeat baking remaining batter.