apricot cream cake with mascarpone frosting

★★★★★ 1
a recipe by
Becky Hudgins
Joshua, TX

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

★★★★★ 1
serves 12
prep time 30 Min
cook time 25 Min

Ingredients For apricot cream cake with mascarpone frosting

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

How To Make apricot cream cake with mascarpone frosting

  • 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
  • 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.