TIRAMISU CAKE, EASY

By á-30256

Ingredients

• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 1/4 cup kaluha
• 3 egg whites
• Espresso Syrup
• 1/4 cup instant espresso coffee granules
• 1/2 cup boiling water
• 2 tablespoons corn syrup
• Topping
• 1 package (8 oz) cream cheese, softened
• 1 container (8 OZ) mascarpone cheese
• 1/3 cup powdered sugar
• 2 cups whipping cream
• 1 tablespoon unsweetened baking cocoa, if desired
• grated semi-sweet chocolate

Preparation

Step 1

STEP 1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. 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.
STEP 2
Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
STEP 3
In small bowl, mix espresso granules and 1/2 cup boiling water. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour.
STEP 4
In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes or until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store covered in refrigerator.