Beat heavy whipping cream, mascarpone cheese, powdered sugar, and vanilla extra with mixer on low til combined, then medium-high until stiff peaks form.
Line 9-inch springform pan with plastic wrap.
Cut Entenmann’s Mini Chocolate donuts in half, horizontally.
Place one layer of Entenmann’s Mini Fudge Donuts on bottom of 9-inch springform pan and vertically up the sides with cut sides facing in and top sides facing out – this is what will be noticeable when springform is removed.
Spread 1/3 of whipped cream mixture on top of Entenmann’s donuts.
Repeat 2 more times, donuts, whipped cream, donuts, whipped cream.
Loosely wrap with plastic wrap and refrigerate at least 12 hours or overnight.
Remove springform and plastic wrap. Place on serving platter.
To serve, cut into slices.
Optional: Sprinkle with mini chocolate chips, drizzle with chocolate sauce, add raspberries, and garnish with fresh mint leaves.