Easy Tiramisu Cake
Source of Recipe
Betty Crocker Super Moist Party Cakes: From Casual to Indulgent - April 2005, #219
Easy Tiramisu Cake
Cake:
1 package Betty Crocker Supermoist white cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup brandy
3 egg whites
Espresso Syrup:
4 tablespoons instant espresso coffee (dry)
1/2 cup boiling water
2 tablespoons corn syrup
Topping:
1 package (8-ounce) cream cheese, softened
1/2 cup powdered sugar
2 cups whipping (heavy) cream
1 tablespoon baking cocoa, if desired
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray bottom with cooking spray.
In large bowl, beat cake mix, 1 cup water, the oil, brandy and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
In small bowl, stir dry espresso and 1/2 cup boiling water until mixed. 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.
In medium bowl, beat cream cheese and powdered sugar on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes until stiff peaks form. Spread cream mixture over top of cake; dust with baking cocoa. Store loosely covered in refrigerator.
Yields: 15 servings
Notes: Instead of brandy, you can use 1-1/2 teaspoons brandy extract plus 1/4 cup water. Keep the topping smooth and creamy by adding the whipping cream gradually to the cream cheese mixture.
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