Sweet Tooth: Tiramisu Cake

What I've been baking!

So my mom just had her Birthday this week and came to stay over and play with Evangelyn while I worked a couple of days...so of course we had to celebrate and have some cake!  I love this tiramisu cake -- it is super easy to put together, stays fresh (and not mushy!) a little longer than the original, and can feed a whole party.  I only made 2 tiers for this cake but the original is a classic 3-tier.

Cake:
Your favorite white cake mix or white cake recipe - enough to make 3 9-inch cakes
2 teaspoons instant coffee powder (2 Starbucks Via packets also work great)
1/4 cup coffee
1 T coffee flavored liqueur

Filling:
8 oz cream cheese
1/2 c powdered sugar
2 T coffee flavored liqueur

Frosting:
2 cups heavy whipping cream
1/4 c powdered sugar
2 T coffee flavored liqueur

Garnish:
Unsweetened cocoa powder (for dusting)
Semisweet chocolate shavings

1.Preheat oven to 350 degrees F and prepare 3 cake pans

2. Prepare the cake mix/recipe per directions.  Pour 1/3rd of batter into 1 cake pan.  Stir instant coffee powder into remaining batter and then divide into remaining pans.  Bake 20-25 minutes at 350, or until a toothpick inserted into the center of the cake comes out clean.  Let cake cool in pans for 10 minutes and then remove from pans to cool completely on wire racks.  In a bowl/measuring cup, combine brewed coffee and 2 T coffee liqueur - set aside.

3. To prepare the filling: In a small bowl, use an electric mixer set on low to combine the cream cheese, powdered sugar and liqueur until smooth.  Refrigerate until ready to use.

4. To prepare frosting:  In a medium bowl, use an electric mixer set on medium-high to beat the cream, powdered sugar and liqueur until stiff peaks form.  Fold 1/2 cup of whipped frosting into the filling mixture. Prepare frosting shortly before assembling the cake and refrigerate.

5. To assemble the cake: Place 1 coffee flavored cake onto your serving dish.  Poke approximately 15 thin holes into the cake and then pour half of coffee-liqueur mixture over cake.  Spread half of the filling mixture on top of the cake.  Then add plain vanilla cake and spread the 2nd half of the filling on top of that.  Add the remaining coffee flavored cake, again poking holes and pouring the 2nd half of the coffee-liqueur mixture over the cake.  Finally frost your cake and garnish to suit your tastes -- Some lovely ideas include using cocoa powder in a small sieve for dusting, and adding chocolate curls or chocolate covered espresso beans.
Refrigerate the cake for 30 minutes or more before serving.

Happy Birthday Mom!  Hope you loved the cake as much as I did!  Enjoy everyone!

I must thank bettina for submitting this recipe (well, almost this recipe) to allrecipes.com