CHOCOLATE RASPBERRY MASCARPONE CAKE

Chocolate Raspberry Mascarpone Cake image

Provided by Linda BONWILL

Time 50m

Number Of Ingredients 10

1 box chocolate cake mix, made according to directions (I like Duncan Hines)
1 can(s) chocolate frosting (I like Duncan Hines)
1 pt fresh raspberries
2 drops raspberry flavor extract or oil
mint leaves for garnish
CREAM FILLING:
2 c heavy whipping cream
8 oz mascarpone cheese, room temperature
1 c white frosting (I like Duncan Hines)
red food coloring

Steps:

1. Preheat oven to 350 degrees. Grease and flour bundt cake pan and make cake mix according to directions on box. When done cool and slice cake horizontally, making a total of 4 pieces. This will give you 3 layers. Note: cake does not have to cut, but this would only give you 1 layer of cream in the center.
2. FOR CREAM: In large mixing bowl whip heavy cream until peaks form.
3. Add mascarpone cheese and white frosting, mix well but do not overbeat. Add red food coloring until you reach desired color.
4. Start layering cake by placing first piece of cake onto your serving platter; frost. Repeat layers. I protect bottom edges with torn pieces of wax paper that later will be removed. This will keep your plate clean while frosting.
5. Add raspberry flavor to chocolate frosting, mix well.
6. Frost sides of cake with chocolate frosting, sealing cut edges. Microwave any leftover frosting to drizzle over top of cake. (Add drops of milk to loosen, if needed.) Chill to set frosting. Remove wax paper. Before serving add raspberries to center of cake and around edge. Garnish with mint leaves.