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Ant House Cake with Chocolate Mascarpone Frosting

Blogger Paula Kittelson from Blogging Foods uses shredded coconut and chocolate sprinkles to bake a childhood favorite, the Ant House Cake! Learn to make this recipe with our how-to article.

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Prep Time 30 min
Total Time 1 hr 45 min
Servings 12

Ingredients

Cake

1: box Betty Crocker® SuperMoist® 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

Filling and Frosting

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

Garnish

6: to 8 oz Betty Crocker® Decorating Decors chocolate candy sprinkles

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Directions

1 Heat oven to 350°F (325°F for nonstick pans). Spray 2 (9-inch) round cake pans with baking spray with flour; line bottoms with cooking parchment paper.
2 Make cake mix as directed on box, using water, oil and eggs. Use spatula to gently stir coconut and 1/2 cup chocolate sprinkles into batter. Divide batter evenly between pans. Bake as directed on box until toothpick inserted in center of each cake comes out clean. Cool cakes in pan 15 minutes. Transfer cakes to cooling racks. Cool completely, about 45 minutes.
3 To make Frosting, use double boiler to melt dark chocolate. Stir in espresso powder with whisk until dissolved. Set chocolate mixture aside to cool.
4 In large bowl, beat mascarpone cheese, powdered sugar and vanilla with electric mixer on low speed until smooth. Gently add cooled chocolate and continue to mix at low speed until well incorporated.
5 To assemble Cake, place 1 cake layer flat side down on cake plate. Spread 1 1/2 cups filling over top of cake layer. Place second cake layer flat side up over filling. Spread remaining filling over sides and top of cake. Cover entire cake with 6 to 8 oz chocolate sprinkles.

EXPERT TIPS

Expert Tips

To make cake assembly easier, freeze cakes for 30 minutes first.

To keep cake plate clean, place strips of cooking parchment paper or waxed paper on the plate. Then slide out the strips when you’re finished.

To make garnishing the cake with chocolate sprinkles less messy, place cake platter inside a larger one to collect the sprinkles that fall off.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 10/31/2012 12:15:59 PM REPORT ABUSE jlewis0183 said:

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I made this cake for Halloween for work and it was a big hit. I used store bought icing, instead of making me own (since mascarpone is so expensive and I was taking it to work). But it still turned out great. This is a great cake to make with a child. Just know that when you make the cake, be extremely careful when icing because the cake is very delicate and moist due to the coconut and sprinkles in it. It crumbled on me but it was still very good. I'm definately making it again.

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