Tiramisu Cake*
1 box (18.25 oz) devil’s food cake mix, prepared as box directs, substituting coffee for the water
1/2 cup plus 2 Tbsp freshly made espresso or strong coffee
2 Tbsp coffee-flavored liqueur (such as Kahlua, optional)
2 tubs (8 oz) mascarpone cheese
1 cup heavy (whipping) cream
1/3 cup sugar
Garnish: unsweetened cocoa powder and coffee beans
Heat oven to 350° F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray.
Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top off cake with a long serrated knife until flat. Holding foil ends, lift cake and return cake to pan.
Mix 1/4 cup espresso and the liqueur in a small bowl; brush over top of cake.
Stir mascarpone and remaining espresso in a large bowl until blended. Beat cream and sugar in a medium bowl on high speed until soft peaks form when beaters are lifted. Fold into cheese mixture until smooth. Spread over cake, adding swirls with back of a spoon.
Lightly dust cake with cocoa stirred through a strainer. Cut in squares; cut squares diagonally in half. Garnish with coffee beans.
Per serving: 400 cal, 5 g pro, 32 g car, 1 g fiber, 28 g fat (14 g sat fat), 84 mg chol, 310 mg sod
Serves 16
Active: 40 min
Total: 1 1/2 hr