Tiramisu Layer Cake

My favorite cake of all time.  It couples my favorite dessert Tiramisu with a moist cake!  I have now taken this as my "signature cake" because I loved it that much and got race reviews on it!  It takes a little more time and work than some recipes I post, but SO WORTH IT!


Submitted by:  Dana Newbrough
Taken from:  All recipes

Preheat oven to:  350 degrees                                     Cook time:  20-25 minutes

Ingredients:
Cake:
      -  1 (18.25 oz) package of moist white or yellow cake mix
      -  1 tsp. instant coffee powder
      -  3/4 cup (medium to strong) coffee
      -  2 Tbl. Kaluha (coffee flavored liqueur)
Filling:
      -  1 (8 oz) container mascarpone cheese
      -  1/2 c. powder sugar
      -  3 Tbl. Kaluha (coffee flavored liqueur)
Frosting:
      -  2 c. heavy cream
      -  1/4 c. powdered sugar
      -  3 Tbl. Kaluha (coffee flavored liqueur)
Garnish:
      -  2 Tbl unsweetened cocoa powder
      -  semisweet chocolate bar, shaved

Directions:
1)  Preheat oven to 350 degrees.  Grease and flour 3 (9 in) pie pans.
2)  Prepare the cake mix according to package directions.  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 20-25 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 or wax paper and cool completely.  In a measuring cup, combine brewed coffee and liqueur; set aside.
4)  To make the filling:  In a small bowl, using an electric mixer set on a low speed, combine mascarpone, 1/2 c. powdered sugar, and liqueur; beat until smooth.  Cover with plastic wrap and refirgerate.
5)  To make frosting:  In a medium bowl, using an electric mixer set on medium high speed, beat the cream, 1/4 c. sugar and liqueur until stiff.  Fold 1/2 c. of frosting mix into filling.
6)  To assemble the cake:  Place one plain cake layer on a serving plate.  Poke holes in the cake, about 1 inch apart.  Pour 1/3 of the reserved coffee micture over cake, then spread with half of the filling mixture.  Top with coffee-flavored cake layer, poke hole into cake and pour another 1/3 of coffee mixture over this second layer.  Spread with remaining filling.  Top with last cake layer, poke holes in cake and pour remaining coffee mixture on top.  Spread sides and top of cake with frosting.  Place cocoa in sieve and lightly dust top of cake.  Garnish with chocolate curls.  Refrigerate at least 30 minutes before serving.

Note:  to make the chocolate curls, use a vegetable peeler and run down the edge of the chocolate bar.