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So moist. So delicious. And so much more.™

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Sea Salt Caramel Mascarpone Cake

Linda Bonwill Recipe shared by:
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I make homemade Chocolate Sea Salt Caramel Candies and thought what a great way to create an original cake the same way. This cake is so light and tasty. Your guests will be asking for more.

  • Hands-On Time:
  • Total Time:
  • Servings: 8-12
  • Rating:

Ingredients

  • I box Duncan Hines Devil's Food Cake Mix (made according to box directions)
  • 1 packet of Duncan Hines® Frosting Creations™ Caramel Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • 8 ozs Heavy Whipping Cream
  • 8 ozs Mascarpone Cheese
  • 1/2 cup dark choc morsels, melted
  • 2 TBS sea salt
  • 1/4 cup chocolate shots for side of cake

Baking Instructions

  1. Preheat oven to 350 degrees. Grease and flour 2- 9 inch round baking pans. Mix cake mix according to box directions, bake 25 - 30 mins. Cool
  2. In large bowl, whip cream until peaks form. Reserve 1/4 cup for decoration) Add mascarpone cheese, 1/2 can of Duncan Hines Frosting Creations Frosting Starter and pack of Duncan Hines Frosting Creations Caramel Flavor Mix. Whip until blended.
  3. Assemble Cake: Frost top of one of the cakes. Place second cake on top, frost side of cake.
  4. Mix1/2 melted morsels with leftover frosting. Frost top of cake. Drizzle other half of melted morsels over top of cake. Sprinkle with sea salt while still wet. Sprinkle side of cake with sprinkles. Garnish top of cake with remaining frosting, using decorator tips.

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Tips

Perfect frosting

Perfect frosting

Cool cake in fridge, Use room temperature whipped frosting, mix it in the frosting container before applying to cake, Spread icing on cake, dont worry if any cake can see through, Put the cake in the fridge for 30mins til icing is hard, then take back out, and use the rest of the room temperature icing on the cake, and it will be thicker, and cover easier. Decorate, and fridge again.


Parchment Paper

Parchment Paper

If you use jelly roll pans frequently, you might be interested to know that an 11x17-inch pan can be substituted with a 12x16-inch pan and then the parchment paper fits already!





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