Prep Time 90m
Cook Time 25m
Ready Time 300m
Yield 20 servings

  • Pillsbury™ Baking Spray with Flour
  • 1 package Pillsbury™ Moist Supreme® White Premium Cake Mix
  • 1 cup water
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 4 large eggs
  • 2 (8 oz.) containers mascarpone cheese
  • 2 cups (1 pt.) heavy cream
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 1/4 cups strong brewed Folgers® French Roast Coffee, cooled to room temperature, divided *
  • 1 tablespoon unsweetened cocoa powder
  • Semi-sweet chocolate curls for garnish
Preparation Directions
  • Step 1Heat oven to 350°F. Spray a 15x10-inch baking pan with no-stick baking spray. Blend cake mix, water, oil and eggs in medium bowl at low speed of electric mixer until moistened. Beat 2 minutes at low speed. Pour batter into prepared baking pan. Bake 23 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely on wire rack.
  • Step 2Combine mascarpone cheese, cream, sugar, vanilla and 1/4 cup coffee in large bowl at low speed of electric mixer until blended. Beat at high speed until thickened, about 4 to 5 minutes.
  • Step 3Trim away outer edges of cake with serrated knife; cut into three 10x4-inch slices. Split each slice in half horizontally, making six 10x4-inch slices. Lay pieces out flat, cut side up; brush with coffee. Brush again with remaining coffee.
  • Step 4Place one slice cake on a serving platter. Spread top with 1 cup filling; dust with cocoa powder. Repeat with second layer. Add third layer cake. Frost top and sides with 2 cups filling; dust with cocoa powder just before serving. Repeat process making a second loaf. Garnish with chocolate curls, if desired. Cover and refrigerate several hours before serving.
  • Tip*to make strong brewed coffee: Measure 1/3 cup Folgers French Roast or Dunkin' Donuts Dark Roast ground coffee and 1 1/2 cups cold water into a drip coffeemaker.
High Altitude (above 3500 ft.):
  • Step 1See cake mix package for directions.
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