• Line bottoms of cake pans with parchment paper, and grease the side. Preheat oven to 375 degrees.
• In a large saucepan, warm the butter, molasses, and milk together, just until the butter is melted, and ingredients well mixed.
• Beat in sugar and eggs.
• Add dry ingredients, and beat until well mixed.
• Divide cake batter evenly between the two cake pans, and bake just until cakes are well set - about 22-25 minutes.
• While cake is cooling, make the frosting:
• In a stand mixer, whip mascarpone and powdered sugar until well mixed.
• With mixer on slow, gradually add in the heavy cream, until all cream is incorporated into the mascarpone and sugar mixture.
• Increase mixer speed to medium high, and beat until frosting is light and fluffy. This happens quickly, about 3 minutes in my mixer.

To assemble the cake

• Horizontally slice each cake in half. Place the bottom half on cake pan or plate. Top with ⅕ of the mascarpone frosting. Continue, adding a layer of cake, then a layer of frosting, until all cake layers are in place. Frost the top, and then very lightly frost the sides of the cake so layers just peek through.
• Garnish as desired. For an edible holiday look, try sugared cranberries with fresh mint or lavender leaves.