Three Layer Tiramisu Cake

Directions

1. 1
   Preheat oven to 350F (180C).
2. 2
   Grease and flour three (3) (8- or 9-inch) baking pans.
3. 3
   Prepare cake mix according to package directions.
4. 4
   Divide two-thirds of the batter between two (2) of the pans.
5. 5
   Stir instant coffee powder and cocoa powder into remaining batter; pour into remaining pan.
6. 6
   Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
7. 7
   Cool in pans for 10 minutes; turn out onto wire rack(s) and cool completely.
8. 8
   (Cake layers may be wrapped and refrigerated or frozen.
9. 9
   If frozen, thaw in refrigerator day before proceeding/assembling).
10. 10
    In a measuring cup, combine brewed and cooled espresso or coffee and 1 Tbs.
11. 11
    Kahlua; set aside.
12. 12
    To make the filling: In a small bowl, beat with electric mixer on low speed the cream cheese, 1/2 cup confectioner's sugar and 2 Tbs.
13. 13
    Kahlua; beat just until smooth.
14. 14
    Cover and refrigerate.
15. 15
    To make the frosting: In a medium CHILLED bowl, using electric mixer with CHILLED beating attachments, beat the cream, 1/4 cup confectioner's sugar and 2 Tbs.
16. 16
    Kahlua until stiff.
17. 17
    Fold in 1/2 cup of cream mixture into fillling mixture.
18. 18
    To assemble: Place one plain white cake layer on serving plate.
19. 19
    Using a thin wooden skewer, poke holes in the cake at about 1-inch intervals; pour and brush 13 of reserved espresso/coffee mixture over the cake; spread with half of the filling mixture.
20. 20
    Top with the coffee/cocoa-flavored layer; poke holes in and imbibe with 13 of the espresso/coffee mixture and spread with the remaining half of the filling mixture, as above.
21. 21
    Top with final plain white cake layer, imbibing, as above, with the remaining espresso/coffee mixture.
22. 22
    Spread sides and top of cake with the frosting.
23. 23
    Using a small fine sieve, dust 1 Tbs.
24. 24
    cocoa powder evenly over top of cake.
25. 25
    Garnish with semi-sweet chocolate curls, made by running a vegetable peeler down the edge of the chocolate square.
26. 26
    Refrigerate at least one hour before serving.