When my brothers and I were little, my mom loved to bake what we Brazilians call Ant House Cake. To make it, she added chocolate sprinkles and shredded coconut to a basic white cake batter. Once baked, the look of the melted sprinkles resembles the tracks ants make inside an ant house. And the texture added by the coconut makes you really believe you are eating a bunch of ants!
I still remember standing on a stool in the kitchen watching my mom add chocolate sprinkles to the batter and really believing they were ants. Today, my kids do the same thing. And every time I bake this cake, they spend days talking about the Ant House Cake!
To dress up this cake for a special occasion, I added a chocolate mascarpone filling and covered the entire cake with chocolate sprinkles.
With a spatula, I fold in coconut and sprinkles to a white cake mix. This prevents the chocolate sprinkles from breaking. Divide the batter into two 9-inch round pans and bake.
With the paddle attachment of my standing mixer, beat the mascarpone cheese, powdered sugar and vanilla extract on low speed.