CHOCOLATE TIRAMISU CAKE RECIPE RECIPES

CHOCOLATE TIRAMISU CAKE RECIPE - PILLSBURY.COM

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

Provided by Pillsbury Kitchens

Total Time 1 hours 35 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 11

Ingredients

1 box (1 lb 2.25 oz) German chocolate cake mix with pudding
Water, oil and eggs called for on cake mix box
1/4 cup granulated sugar
1 teaspoon instant coffee granules or crystals
1/4 cup water
1/4 cup coffee-flavored liqueur
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
1 teaspoon unsweetened baking cocoa

Steps:

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.

Nutrition Facts : Calories 640 , CarbohydrateContent 67 g, CholesterolContent 135 mg, FatContent 7 1/2 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 540 mg, SugarContent 42 g, TransFatContent 1 g

CHOCOLATE TIRAMISU CAKE RECIPE - FOOD.COM

Make and share this Chocolate Tiramisu Cake recipe from Food.com.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 1 13x9 inch cake

Number Of Ingredients 13

Ingredients

1 package plain devil's food cake mix or 1 package German chocolate cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
3/4 cup hot water
2 tablespoons instant coffee powder
3 tablespoons sugar
1/4 cup Kahlua or 1/4 cup other coffee-flavored liqueur
2 cups nonfat vanilla yogurt
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup confectioners' sugar
1 teaspoon unsweetened cocoa powder or 1 teaspoon sweetened cocoa powder

Steps:

Place rack in the center of the oven and preheat the oven to 350 degrees.
Lightly mist a 13 by 9 inch pan with vegetable oil spray.
Set pan aside.
Place the cake mix, water, oil, eggs and vanilla in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
The batter should look thick and well combined.
Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Place the pan in the oven.
Bake the cake until it springs back when lightly pressed.
Approximately 35 minutes.
Remove the pan from the oven and allow it to cool.
Prepare the syrup.
Place the hot water, coffee powder and sugar in a small bowl and stir until the coffee and sugar have dissolved.
Stir in the Kahlua.
Using a drinking straw or a chopstick, poke holes in the cooled cake.
Spoon the syrup over the cake so that it seeps down into the holes.
Prepare the topping.
Place the yogurt, cream cheese and confectioner's sugar in a bowl and blend on low speed until thick and well combined.
Spread the topping over the cake out to the edges with a spatula.
Refrigerate the cake.
Shortly before serving, sift the cocoa powder over the top of the cake.
Store this cake covered in plastic wrap in the refrigerator for up to 3 days.

Nutrition Facts : Calories 5311.3, FatContent 328, SaturatedFatContent 131, CholesterolContent 1133.5, SodiumContent 5894.1, CarbohydrateContent 519.4, FiberContent 13.2, SugarContent 322.2, ProteinContent 85.1

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