Real Recipes From Real Home Cooks ®

apricot cream cake with mascarpone frosting

(1 rating)
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 rating)
yield 12 serving(s)
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.