Tiramisu Cake

Poke holes in cake, and pour coffee mixture into the cake. Then spread with the coffee marscapone layer

Repeat same basic steps for all the layers

I like putting the top layer upside down so that the top has a clean edge.

A nice elegant twist on a classic Italian dessert. It's a 3-layered cake with a marscapone filling, and whipped cream icing. Made this cake several times for dinner parties. I like that it’s semi-homemade AND you can make this ahead of time.  My oldest daughter loves this cake.  

Tips:

• Since I prefer a stronger coffee
• In the cake- I like to use 4x the amount required. Remember to put instant coffee into the cake and not liquid coffee! Accidentally made that mistake once.
• For the liquid coffee needed to pour into the case, I use instant coffee sometimes, so 1 cup hot water with 4 tablespoons of instant coffee; sometimes will use espresso
• In the cake, I like to use 4x the coffee liquer
• In the frosting, I use 2 x the coffee liquer
• Bake cake for 12-15 min instead of 20-25 min
• You could probably make 1/2 the frosting and still have enough to frost the cake.
• I like to put the top layer upside down so that the top of the cake is flat.

A marscarpone sub = 2 packages cream cheese, 1/2 cups heavy cream, and 5 tablespoons of sour cream

Tiramisu Cake (~from allrecipes.com)

Ingredients:

CAKE: 1 (18.25 ounce) package moist white cake mix 1 teaspoon instant coffee powder (I like 4 teaspoons); goes into cake batter COFFEE MIXTURE: 1/4 cup coffee (I like using 1 cup); used to pour into cake later 1 tablespoon coffee flavored liqueur (I like using 4 tablespoons) FILLING: 1 (8 ounce) container mascarpone cheese 1/2 cup confectioners' sugar 2 tablespoons coffee flavored liqueur

FROSTING: 2 cups heavy cream 1/4 cup confectioners' sugar 2 tablespoons coffee flavored liqueur (I like using4 tablespoons) GARNISH: 2 tablespoons unsweetened cocoa powder 1 (1 ounce) square semisweet chocolate

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2.	Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee  (I like using 4 tspns) into remaining batter; pour into remaining pan.
3.	Bake in the preheated oven for 20 to 25 minutes  (My cake is usually done in 12-15min), 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. 4. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur (I like using 4 tablespoons); set aside.
5.	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.
6.	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 (I like 4 tablespoons) until stiff. Fold 1/2 cup of cream mixture into filling mixture.
7.	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