RESERVE 1/4 CUP OF SWEETENED CONDENSED MILK FOR CREAMY COFFEE FILLING. SET ASIDE.
IN A LARGE BOWL, BEAT 3/4 CUPS OF SWEETENED CONDENSED MILK, CAKE MIX, WATER, EGGS AND OIL UNTIL BLENDED. POUR 1 CUP BATTER INTO EACH CAKE PAN.
BAKE 13 TO 14 MINUTES. REMOVE FROM OVEN AND PLACE ON WIRE RACKS 10 MINUTES. REMOVE FROM PANS, COOL COMPLETELY ON WIRE RACKS. PREPARE CREAMY COFFEE FILLING AND ESPRESSO SAUCE.
CREAMY COFFEE FILLING: BEAT THE MILK, CREAM CHEESE AND COFFEE LIQUEUR UNTIL WELL BLENDED ABOUT 4 MINUTES. ADD WHIPPING CREAM AND BEAT UNTIL STIFF PEAKS FORM. CHILL,
ESPRESSO SAUCE: IN A SMALL SAUCE PAN OVER MEDIUM HEAT, BRING WATER AND GROUND ESPRESSO TO A BOIL. REMOVE FROM HEAT AND LET STAND 5 MINUTES. POUR MIXTURE THROUGH A FINE WIRE MESH STRAINER, DISCARD GROUNDS. IN A SMALL SAUCE PAN OVER HEAT, COMBINE ESPRESSO AND SWEETENED CONDENSED MILK. BRING TO A BOIL. REMOVE FROM HEAT, STIR IN BUTTER. COOL
BRUSH EACH CAKE LAYER EVENLY WITH LIQUEUR. PLACE 1 LAYER IN A 4 QUART TRIFLE DISH OR BOWL, TOP WITH 1 1/2 CUPS OF CREAM COFFEE FILLING. DRIZZLE WITH 1/2 CUP ESPRESSO SAUCE. REPEAT PROCEDURE WITH REMAINING CAKE LAYERS, 1 CUP CREAMY COFFEE FILLING AND 1/4 CUP ESPRESSO SAUCE, ENDING WITH CAKE LAYER ON TOP. STORE COVERED IN REFRIGERATOR UNTIL READY TO SERVE. DUST WITH SOME CONFECTIONERS' SUGAR.