If you love tiramisu, you’ll love this cake. It’s super easy to make, and you don’t have to worry about finding lady fingers or mascarpone cheese at your local grocery store. This recipe comes from the Betty Crocker Cookies, Bars and Cakes magazine, but I changed it up a bit.
- 1 box of moist white cake mix
- 1 c. water
- 1/3 c. canola oil
- 1/4 c. Kahlua liqueur flavored syrup (you can find this with the coffee at your grocery store) or 1/4 c. brandy
- 3 egg whites
- 4 TBSP. instant espresso coffee granules–I used instant coffee
- 1/2 c. boiling water
- 2 TBSP corn syrup
- 1 package (8 oz) cream cheese, softened
- 1/2 c. powdered sugar
- 2 c. whipping cream
- 1 TBSP unsweetened baking cocoa, if desired
- Heat over to 350F (325 for dark or nonstick pan). Grease bottom only of 13×9 inch pan with shortening or cooking spray. In large bowl, beat cake mix, 1 c. water, the oil, kahlua syrup, and egg whites with an electric mixer on low for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 26 to 31 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
- In a small bowl, stir coffee granules and 1/2 c. boiling water until mixed. Stir in corn syrup. With long-tined fork, pierce top of cake every 1/2 inch. Brush top of cake with espresso syrup. Cool completely, about 1 hour.
- In a 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 on low speed, and then once all cream is added, beat on high speed for about 2 minutes or until stiff peaks form. Spread cream mixture over top of the cake; sprinkle with cocoa powder. Store in refrigerator.