APRICOT CREAM CAKE WITH MASCARPONE FROSTING

Becky Hudgins

By
@JimorBecky

This cake was a hit at my Italian Dinner I had prepared for my Church Italian Dinner.Everyone just raved about it.


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Serves:

12

Prep:

30 Min

Cook:

25 Min

Ingredients

1 box
box butter golden cake mix
1 c
sour cream
1/4 c
water
6 oz
soft dried apricots diced in small pieces
2 pkg
(not frozen) raspberries
4 large
eggs
1/3 c
vegetable oil
1/4 c
granulated sugar
1/2 c
toasted pecan pieces

FROSTING INGREDIENTS:

8 oz
carton mascarpone cheese
1/2 c
softened butter
6 c
powdered sugar or thickness you prefer
1 c
unsweetened ghirardelli chocolate powder
11/2 tsp
vanilla extract
3 Tbsp
milk + more if needed

Directions Step-By-Step

1
Mix all ingredients and pour into 2 greased and floured 9 inch cake pans.You can use baking spray if you prefer.Cook about 25 minutes or until a toothpick comes out clean.Set aside and let completely cool.When cool slice each layer in half to make 4 layers.Make sure slices are completely cool before adding frosting.
2
FROSTING INSTRUCTIONS:
3
In an extra-large bowl combine mascarpone cheese, unsweetened cocoa powder, butter, and vanilla. Beat with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in the 3 tablespoons milk. Gradually beat in additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.Ater adding frosting to your cake add raspberries to decorate your cake. Makes about 4 cups of frosting.

About this Recipe