ANT HOUSE CAKE WITH CHOCOLATE MASCARPONE FROSTING
A childhood favorite, our Ant House Cake is made with Betty Crocker™ Super Moist™ White Cake mix, shredded coconut and chocolate candy sprinkles, and layered with a dark chocolate and mascarpone cheese filling.
Provided by Paula Kittelson
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for nonstick pans). Spray 2 (9-inch) round cake pans with baking spray with flour; line bottoms with cooking parchment paper.
- Make cake mix as directed on box, using water, oil and eggs. Use spatula to gently stir coconut and 1/2 cup chocolate sprinkles into batter. Divide batter evenly between pans. Bake as directed on box until toothpick inserted in center of each cake comes out clean. Cool cakes in pan 15 minutes. Transfer cakes to cooling racks. Cool completely, about 45 minutes.
- To make Frosting, use double boiler to melt dark chocolate. Stir in espresso powder with whisk until dissolved. Set chocolate mixture aside to cool.
- In large bowl, beat mascarpone cheese, powdered sugar and vanilla with electric mixer on low speed until smooth. Gently add cooled chocolate and continue to mix at low speed until well incorporated.
- To assemble Cake, place 1 cake layer flat side down on cake plate. Spread 1 1/2 cups filling over top of cake layer. Place second cake layer flat side up over filling. Spread remaining filling over sides and top of cake. Cover entire cake with 6 to 8 oz chocolate sprinkles.
Nutrition Facts : ServingSize 1 Serving
MARVELOUS CANNOLI CAKE
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It's best when served well chilled.-Antoinette Owens, Ridgefield, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix)., Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting., Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving.
Nutrition Facts : Calories 591 calories, Fat 37g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 367mg sodium, Carbohydrate 54g carbohydrate (37g sugars, Fiber 1g fiber), Protein 12g protein.
MASCARPONE FROSTING
This lovely mascarpone icing is incredibly versatile and can be used to decorate a variety of different cakes.
Provided by Fioa
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 2 g, Cholesterol 29.1 mg, Fat 8.8 g, Protein 0.8 g, SaturatedFat 5.2 g, Sodium 9.4 mg, Sugar 1.6 g
CHOCOLATE MASCARPONE FROSTING
This recipe makes enough mascarpone frosting for a sheet cake, large round cake, or 12 cupcakes. If you want to make a layer cake, multiply the recipe by 1 ½ or even 2 to make sure you have enough for all the layers.
Provided by Shiran
Number Of Ingredients 4
Steps:
- This frosting needs to be used immediately to frost cake so make sure your cake is ready to be frosted.
- Sift cocoa powder and powdered sugar. Don't skip this step!
- Using a mixer fitted with the whisk attachment, whisk mascarpone cheese, cocoa powder and powdered sugar on medium speed until combined. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Because the cheese is cold it's ok if it takes 1-2 minutes or more until it's combined (If it doesn't come together easily, you can use the paddle attachment, and switch to the whisk attachment before adding the heavy cream). Add heavy cream and gradually increase speed to high. Whisk until desired consistency is reached; for a frosting that holds its shape well whisk until stiff peaks - keep whisking until the peaks stand straight up and appear firm when beaters are lifted up. Be careful at that point not to overwhip, which will cause the cream to have a grainy texture or eventually turn into butter. Use immediately.
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