Layered Tiramisu Cake

For the Cake:

1 package of white cake mix with pudding

1 teaspoon instant coffee or espresso

1/4 cup strong brewed coffee or espresso

1 tablespoon espresso coffee

For the Filling:

8 ounces of mascarpone cheese

1/2 cup confectioner's sugar

2 tablespoons espresso coffee

For the Frosting:

3 cups whipping cream

1/3 cup confectioner's sugar

2 tablespoons espresso coffee

For the Garnish:

Cocoa Powder

Chocolate curls

Three rectangle cake pans

1. Making the Cake

Preheat the oven to 350 degrees. Grease and flour all three cake pans. Prepare the cake mix per package instructions. Divide two thirds of batter between two pans. Stir in instant coffee into remaining batter, then pour into remaining pan.

Bake cakes until toothpick comes out clean. Cool in pans on wire racks for about 10 minuets. Turn out onto wire racks and cool completely.

2. Making the filling

In a small bowl combine mascarpone cheese, confectioner's sugar and the coffee. Beat on low speed with a mixture until smooth. Cover with plastic wrap and refrigerate.

3. Making the Frosting

In a medium bowl, using a mixer set on medium-high, beat cream, confectioner's sugar and coffee until stiff. Fold in 1/2 cup of cream mixture into the filling mixture.

4. Assembling the Cake

Place one plain cake layer on a serving plate. Use a skewer and poke a few holes into the cake few inches apart. Pour 1/2 tablespoons of the reserved coffee mixture over the cake then spread on half of the filling. Top with another coffee flavored layer of cake, poke holes and pour another third of the coffee mixture over the second layer and spread with filling. Place the last layer on top of the first one, poke holes, pour the remaining coffee mixture on top the filling between the cake layers. Spread the sides and top with frosting.

5. Chocolate Topping

Finish the cake with a dusting of cocoa powder or curls of chocolate. Refrigerate the cake for 30 minutes before serving.