Angel's Tiramisu Cake

Prep Time: 20 minutes

Cook Time: 20 minutes 

CAKE:

2 (18.25 ounce)packages moist White Cake Mix

2 teaspoons Instant Coffee Powder

1/2 cup Coffee

2 tablespoons Coffee flavored Liqueur

FILLING:

2 (8 ounce) containers Mascarpone Cheese

1 cup Confectioners' Sugar

1/4 cup Coffee flavored Liqueur

     

FROSTING:

4 cups Heavy Cream

1/2 cup Confectioners' Sugar

1/4 cup Coffee flavored Liqueur

GARNISH:

1/4 cup unsweetened Cocoa Powder

2 (1 ounce) squares Semisweet Chocolate

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

2. Prepare the cake mix. Divide two thirds of batter between 2 pans.  Stir instant coffee into remaining batter; pour into remaining pan.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Servings  24 

Tip: You can cut ingredients by half for a smaller cake

Submitted By: Angel Shelton


Tennessee, USA