Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

Made with ingredients you probably have on hand. Taken from Pillsbury Classic Cookbook Oct. 01.

Ingredients Nutrition

  • CAKE

  • 1 (18 ounce) box German chocolate cake mix
  • 1 14 cups water
  • 13 cup oil
  • 3 eggs
  • SOAKING SYURP

  • 14 cup sugar
  • 1 teaspoon instant coffee
  • 14 cup water
  • 14 cup coffee liqueur (or 1/4 cup water mixed with 1 1/2 teaspoons instant coffee)
  • FILLING

  • 8 ounces mascarpone or 8 ounces cream cheese
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 2 teaspoons vanilla
  • 1 teaspoon cocoa

Directions

  1. Prepare cake as directed for 2 9in round cake pans. Cool completely. (I have also made as a single layer in a 9x13 pan.).
  2. While cake is cooling, in a small saucepan, combine sugar, instant coffee and water. Bring to boil over medium heat. Boil 1 minute. Remove from heat; stir in coffee liqueur. Cool completely.
  3. Brush flat side of each cake layer with coffee syrup until absorbed. Place cake(s) in freezer for 5 minutes.
  4. In a small bowl, combine Mascarpone cheese, whipping cream, powdered sugar and vanilla; beat at low speed until blended. Beat at medium speed unitl thickended, smooth and creamy consistency. Be careful not to over beat.
  5. Place 1 cake layer, round side down, on a serving plae. Top with half of cheese mixture. Place second layer, rounded side down, on top. Top with remaining cheese mixture.
  6. Top with siffed cocoa. Store in refrigerator.

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