Tiramisu Layer Cake

For my sister's 26th birthday, I made a tiramisu layer cake from scratch!  Well, almost.  The recipe I used called for box cake mix instead of lady fingers found in this traditional Italian dessert.  It turned out pretty good but I would do it differently next time by making sponge cake layers.  I think it would work very well to soak up the coffee liqueur mixture.

Tiramisu Layer Cake
From All Recipes with a few tweaks

Cake Ingredients:
1 (18.25 ounce) package moist white cake mix (I used Duncan Hines)
2 teaspoon instant coffee powder
1/4 cup brewed coffee
2 tablespoon coffee flavored liqueur (Kahlua)

Filling Ingredients:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
4 tablespoons coffee flavored liqueur

Frosting Ingredients:
2 cups heavy cream
1/4 cup confectioners' sugar
3 tablespoons coffee flavored liqueur (Kahlua)
cocoa powder

Preheat oven to 350F. Grease and flour 3 (9 inch) pans. Line bottom of pans with parchment paper.  

Prepare the cake mix according to package directions. Divide one third of batter into a pan. Stir instant coffee into remaining batter; pour into remaining pans.  

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 

In a measuring cup, combine brewed coffee and 2 tablespoon coffee liqueur; set aside.

For the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 4 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

For the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 3 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake: Place one coffee-flavored cake layer on a serving plate. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with the plain cake layer, pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining coffee-flavored cake layer; pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. If you have leftover frosting, you can use it to decorate the cake like I did! Refrigerate at least 30 minutes before serving.