Cherries and Cream Devil’s Food Cake

[ Prep Time: 30 Minutes | Start to Finish: 4 Hours 35 Minutes | 16 servings ]

  • 1 box Betty Crocker Gluten Free devil’s food cake mix
  • 1 tablespoon instant coffee granules or crystals
  • 1 cup water
  • ½ cup butter, softened
  • 3 eggs
  • 1 cup unsalted butter, softened
  • 1 package (8 oz) gluten-free cream cheese, softened
  • 3 cups powdered sugar
  • 1 container (8 oz) mascarpone cheese
  • 1 teaspoon gluten-free vanilla
  •   Dash salt
  • 1½ cups cherry preserves

  1. Heat oven to 350°F. Grease bottom only of 9-inch round cake pan with shortening. In large bowl, beat cake mix, coffee granules, water, ½ 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 to cooling rack. Cool completely, about 1 hour.

  3. In large bowl, beat 1 cup 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 plate. Spoon half of frosting onto cake layer; carefully spread, creating thick layer. Top with half of the cherry preserves; spread to cover. Place second cake layer, cut side down, over preserves. Top with remaining frosting; carefully spread to cover. Spoon remaining preserves over cake; spread to cover. Refrigerate at least 2 hours before serving. Store loosely covered in refrigerator.

1 Serving: Calories 520; Total Fat 27g (Saturated Fat 16g; Trans Fat 1g); Cholesterol 110mg; Sodium 280mg; Total Carbohydrate 66g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 3½ Other Carbohydrate, 5 Fat Carbohydrate Choices: 4½