• 16servings
  • 240minutes
  • 520calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® Gluten Free devil's food cake mix

  2. 1 tablespoon instant coffee granules or crystals

  3. 1 cup water

  4. 1/2 cup butter, softened

  5. 3 eggs

  6. 1 cup unsalted butter, softened

  7. 1 package (8 oz) gluten-free cream cheese, softened

  8. 3 cups gluten-free powdered sugar

  9. 1 container (8 oz) gluten-free mascarpone cheese

  10. 1 teaspoon gluten-free vanilla

  11. Pinch of salt

  12. 1 1/2 cups cherry preserves

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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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