Cherries and Cream Chocolate Cake
Source of Recipe
BC
List of Ingredients
1 box Betty Crocker® Gluten Free devil's food cake mix
1 tablespoon instant coffee granules or crystals
1 cup water
1/2 cup butter, softened
3 eggs
1 cup unsalted butter, softened
1 package (8 oz) gluten-free cream cheese, softened
3 cups gluten-free powdered sugar
1 container (8 oz) gluten-free mascarpone cheese
1 teaspoon gluten-free vanilla
Pinch of salt
1 1/2 cups cherry preserves
Recipe
Heat oven to 350°F. Grease bottom only of 9-inch round cake pan. In large bowl, beat cake mix, instant coffee, water, 1/2 cup butter and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, top side up, about 1 hour.
In large bowl, beat 1 cup unsalted butter, the cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Add mascarpone cheese, vanilla and salt; beat on low speed just until blended.
Using serrated knife, cut cake in half horizontally to make 2 layers. Place bottom layer, cut side up, on serving platter. Spoon half of frosting onto cake layer; carefully spread, creating thick layer. Top frosted layer with half of the cherry preserves; spread to cover. Place remaining layer, cut side down, over filling. Top with remaining frosting; carefully spread to cover top. Spoon remaining preserves over cake; spread to cover. Refrigerate at least 2 hours before serving. Store loosely covered in refrigerator.
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