Tiramisu Layer Cake Recipe

INGREDIENTS:
CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

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

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9
inch) pans.

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.

Bake in the preheated oven for 20 to 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 and cool completely.
In a measuring cup, combine brewed coffee and 1 tablespoon coffee
liqueur; set aside.

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.

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 until stiff. Fold 1/2 cup of cream
mixture into filling mixture.

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 mixture over the second
layer and spread with the remaining filling. Top with remaining cake
layer; poke holes in cake. Pour remaining coffee mixture on top.

Spread sides and top of cake with frosting. Place cocoa in a sieve
and lightly dust top of cake. Garnish with chocolate curls.

Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down
the edge of the chocolate bar.