- 24
- 25 mins
- 180 mins
Ingredients
- Cake:
- 1 box Betty Crocker™ Super Moist™ yellow cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Coffee Mixture:
- 1/2 cup hot brewed espresso or very strong coffee Save $
- 2 tablespoons coffee-flavored liqueur
- 2 tablespoons powdered sugar
- Topping:
- 1 package (8 oz) mascarpone cheese
- 1/2 cup powdered sugar
- 2 cups heavy whipping cream
- 3 tablespoons coffee-flavored liqueur
- 1 tablespoon unsweetened baking cocoa
Preparation
Step 1
1. Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
2. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
4. In small bowl, stir Coffee Mixture ingredients until sugar is dissolved. Pierce top of cake every 1/2 inch with fork. Pour coffee mixture evenly over cake. Cool completely, about 1 hour.
5. In large bowl, beat mascarpone cheese and 1/2 cup powdered sugar with electric mixer on low speed until mixed. Beat on medium speed about 1 minute or until smooth. Gradually beat in whipping cream, beating on medium speed 1 to 2 minutes or until stiff peaks form. Beat in 3 tablespoons coffee liqueur. Spread mixture evenly over top of cooled cake. Chill cake 1 hour. Sprinkle with cocoa just before serving.