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Ant House Cake with Chocolate Mascarpone Frosting
Ant House Cake with Chocolate Mascarpone Frosting
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Prep Time:
30 minutes
Total Time:
1 hour 45 minutes
Childhood fave: Ant House Cake with White Cake, coconut, chocolate sprinkle layers, and creamy chocolate mascarpone filling.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup Betty Crocker™ Decorating Decors chocolate candy sprinkles
  • 6 oz chopped good quality (70% cocoa) dark chocolate (not baking chocolate)
  • 1/2 teaspoon espresso powder
  • 3 containers (8 oz each) mascarpone cheese, softened but cool
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 6 to 8 oz Betty Crocker™ Decorating Decors chocolate candy sprinkles
Instructions:
  • Preheat oven to 350°F (325°F for nonstick pans). Grease 2 (9-inch) round cake pans with baking spray containing flour, then line the bottoms with parchment paper.
  • Prepare the cake mix according to the box instructions by combining water, oil, and eggs. Gently fold in coconut and 1/2 cup of chocolate sprinkles using a spatula. Divide the batter evenly between pans and bake as instructed on the box until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 15 minutes before transferring them to cooling racks. Let the cakes cool completely for about 45 minutes.
  • Melt dark chocolate using a double boiler. Whisk in espresso powder until dissolved, then allow the chocolate mixture to cool.
  • In a large bowl, use an electric mixer on low speed to blend mascarpone cheese, powdered sugar, and vanilla until smooth. Slowly incorporate cooled chocolate while mixing on low speed until well combined.
  • To assemble the cake, start by placing one cake layer flat side down on a cake plate. Then generously spread 1 1/2 cups of filling over the top of the cake layer. Next, place the second cake layer flat side up over the filling. Proceed by spreading the remaining filling over the sides and top of the cake. Finally, cover the entire cake with 6 to 8 oz of chocolate sprinkles for a decadent finish.

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