Chocolate Tiramisu Cake

Yield: 8 servings

Ingredients:

CAKE
1 package Pillsbury® German Chocolate Cake
1-1/4 cups water
1/3 cup Crisco® Vegetable Oil
3 eggs

SOAKING SYRUP
1/4 cup sugar
1 teaspoon instant coffee granules or crystal
s 1/4 cup water
1/4 cup brewed coffee

FILLING
8 ounces mascarpone cheese OR 8 ounce scream cheese, softened
1 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons vanilla
1 teaspoon unsweetened cocoa powder

Preparation Instructions:

1. Heat oven to 350°F. Lightly spray two 9-inch round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter evenly into pans.

2. Bake at 350°F. for 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans; place on wire racks. Cool 25 minutes or until completely cooled.

3. Meanwhile, in small saucepan, combine sugar, instant coffee and water. Bring to a boil over medium heat. Boil 1 minute. Remove from heat; stir in brewed coffee. Cool 30 minutes or until completely cooled.

4. Brush flat side of each cake layer with soaking syrup until absorbed. Place cakes in freezer for 5 minutes.

5. In small bowl, combine mascarpone cheese, whipping cream, powdered sugar and vanilla; beat at low speed with an electric mixer until blended. Beat at medium speed until thickened, smooth and of a creamy frosting consistency. DO NOT OVERBEAT.

6. 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. Slice cake; place on individual dessert plates. Place cocoa powder in fine strainer; sprinkle plates and cake with cocoa. Store in refrigerator.

High Altitude: (Above 3500 Ft.)
See cake mix package for directions.