RAINBOW FLAVOR CAKE RECIPES

Name: Tiramisu Cake
Prep time: 30 min
Total time: 5 h
Yield: 12
Cuisine: Italian
Ingredients: 1 box Betty Crocker™ Super Moist™ yellow cake mix; Water, vegetable oil and eggs called for on cake mix box; 3/4 cup hot brewed espresso coffee or very strong coffee; 2 tablespoons cognac; 2 tablespoons powdered sugar; 3 cups mascarpone cheese; 1 1/2 cups powdered sugar; 2 tablespoons cognac; 3 teaspoons vanilla; 1 cup cold whipping cream; 3 tablespoons Dutch processed or regular unsweetened baking cocoa; Chocolate-covered coffee beans; 3 oz dark baking chocolate, coarsely chopped

TIRAMISU CAKE RECIPE - BETTYCROCKER.COM

Tiramisu Cake Recipe - BettyCrocker.com image

Turn your favorite Italian restaurant treat into a spectacular cake, starting with a cake mix and coffee. This is a great make-ahead recipe, since the cake tastes better the longer it sits.

Provided by Paula Kittelson

Total Time 5 hours 0 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 13

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup hot brewed espresso coffee or very strong coffee
2 tablespoons cognac
2 tablespoons powdered sugar
3 cups mascarpone cheese
1 1/2 cups powdered sugar
2 tablespoons cognac
3 teaspoons vanilla
1 cup cold whipping cream
3 tablespoons Dutch processed or regular unsweetened baking cocoa
Chocolate-covered coffee beans
3 oz dark baking chocolate, coarsely chopped

Steps:

Heat 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.
Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
In small bowl, mix coffee syrup ingredients. Set aside to cool.
Meanwhile, 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.
To 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.
Sprinkle 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.

Nutrition Facts : Calories 630 , CarbohydrateContent 49 g, CholesterolContent 145 mg, FatContent 8 1/2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 23 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 35 g, TransFatContent 1 g

TIRAMISU CAKE RECIPE - BETTYCROCKER.COM

Tiramisu Cake Recipe - BettyCrocker.com image

Turn your favorite Italian restaurant treat into a spectacular cake, starting with a cake mix and coffee. This is a great make-ahead recipe, since the cake tastes better the longer it sits.

Provided by Paula Kittelson

Total Time 5 hours 0 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 13

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup hot brewed espresso coffee or very strong coffee
2 tablespoons cognac
2 tablespoons powdered sugar
3 cups mascarpone cheese
1 1/2 cups powdered sugar
2 tablespoons cognac
3 teaspoons vanilla
1 cup cold whipping cream
3 tablespoons Dutch processed or regular unsweetened baking cocoa
Chocolate-covered coffee beans
3 oz dark baking chocolate, coarsely chopped

Steps:

Heat 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.
Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
In small bowl, mix coffee syrup ingredients. Set aside to cool.
Meanwhile, 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.
To 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.
Sprinkle 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.

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