Chocolate Cake With Candy Bar And Mascarpone Frosting

For Cake: Preheat oven to 350 degrees F and spray two 8" cake pans with non-stick baking spray.

Prepare cake mix as directed, BUT instead of using 3 large eggs as called for, use egg and egg substitute (for more moisture).

Divide batter into baking pans and bake as directed (31-35 minutes). Remove and let cool completely on wire rack before frosting.

For Frosting: Chill a mixing bowl for the heavy cream for about 15 minutes. Whip heavy whipping cream into soft peaks, set aside or refrigerate.

Blend mascarpone, powdered sugar, and vanilla extract with a spatula in a large mixing bowl (cheese will curdle if you use an electric mixer).

Fold the whipped cream into the mascarpone mixture until completely combined. Whip one final time so that mixture is fluffy.

Fold in about half of the candy bits into the frosting.

Place 1 layer upside down and ice the top until there is about 1 inch of icing on top. Place 2nd layer on top and finish icing the cake. Place remaining bits of candy around the sides of the cake. Serve.

Refrigerate when complete, but the cake is amazing warm or cold.