Chocolate Tiramisu Cake

That's amoré--our decadent version of a coffee-scented Italian favorite has 
a time-saving cake layer made from prepared mix.

Prep Time: 25 Min

Total Time: 1 Hr 35 Min

Makes: 8 servings

Cake

1 box (1 lb 2.25 oz) German chocolate cake mix with pudding

 Water, oil and eggs called for on cake mix box

Soaking Syrup

¼ cup granulated sugar

1 teaspoon instant coffee granules or crystals

¼ cup water

¼ cup coffee-flavored liqueur

Filling

1 cup whipping cream

1 container (8 oz) mascarpone cheese or 1 package (8 oz) cream cheese, 
softened

2 tablespoons powdered sugar

2 teaspoons vanilla

Garnish

1 teaspoon unsweetened baking cocoa

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and 
sides of 2 (9-inch) round cake pans with shortening or cooking spray. Make 
and

bake cake as directed on box, using water, oil and eggs. Cool 10 minutes. 
Remove from pans to cooling racks. Cool completely, about 25 minutes.

Meanwhile, in 1-quart saucepan, mix granulated sugar, instant coffee and 
water. Heat to boiling over medium heat. Boil and stir 1 minute. Remove from 
heat.

Stir in coffee liqueur. Cool completely, about 30 minutes.

Brush flat side of each cake layer with soaking syrup until absorbed. Place 
cakes in freezer for 5 minutes.

In chilled 1-quart bowl, beat whipping cream with electric mixer on high 
speed until stiff peaks form. (Do not overbeat.) In another small bowl, beat 
mascarpone cheese, powdered sugar and vanilla with electric mixer on low 
speed until blended. Fold whipped cream into mascarpone mixture until smooth 
and creamy.

Place 1 cake layer rounded side down on serving plate. Top with half of 
mascarpone mixture. Place second layer rounded side down on top. Top with 
remaining mascarpone mixture. Cut cake into wedges; place on individual 
dessert plates. Place cocoa in fine strainer; sprinkle plates and cake with 
cocoa. Store

cake in refrigerator.

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