Cabernet Cake with Mocha-Mascarpone Frosting

Cake so moist you can pick it up with the back of a fork - frosting so decadent it's hard to make another.



1 white cake mix

4 eggs

1/2 cup vegetable oil

1 cup sour cream

1 cup Cabernet or other red wine

1 teaspoon vanilla extract


1 1/2 cups cold, heavy whipping cream

7 tablespoons sugar (a little less than 1/2 cup)

1 teaspoon vanilla extract

2 tablespoons cocoa powder

2 tablespoons instant espresso powder or coffee crystals

1 lb. mascarpone cheese

White chocolate chips (optional)


Preheat oven to 375 degrees F. and prepare two 8" round pans by buttering them and dusting with flour.  For cake:  Place cake  mix, eggs, oil, sour cream, wine and extract in a large bowl and mix well with an electric mixer.  Divide batter evenly between pans and bake about 30 - 35 minutes, or until done.  Place cakes on wire racks and allow to cool completely.

Make frosting:  In a large bowl, whip cream with an electric mixer until soft peaks form.  Continue beating while slowly adding sugar until stiff peaks form.  Quickly mix in vanilla, cocoa powder and espresso powder.  Fold in mascarpone cheese.  Place one of the cakes on a pretty plate - put a thick layer of frosting on top - top with second cake and frost all over.  Wipe side of cake plate clean with a damp paper towel.  Decorate top however you wish.  Store in refrigerator.