Tiramisu Cake

Ingredients

Cake

1

box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

Coffee Syrup

3/4

cup hot brewed espresso coffee or very strong coffee

2

tablespoons cognac

2

tablespoons powdered sugar

Filling

3

cups mascarpone cheese

1 1/2

cups powdered sugar

2

tablespoons cognac

3

teaspoons vanilla

1

cup cold whipping cream

Garnish

3

tablespoons Dutch processed or regular unsweetened baking cocoa

Chocolate-covered coffee beans

3

oz dark baking chocolate, coarsely chopped

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; line pans with cooking parchment paper. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans.
• 2Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• 3In small bowl, mix coffee syrup ingredients. Set aside to cool.
• 4Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.
• 5To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of cake.
• 6Sprinkle cocoa over cake. Arrange coffee beans around top edge of cake. Sprinkle chopped chocolate around bottom edge of cake. Refrigerate at least 3 hours before serving