Torta Di Mamma

• 1 pkg (16 oz) yellow cake mix
• 1 cup strong black coffee, cooled
• 1/3 cup coffee liqueur
• 1/3 cup brandy
• 1 tbsp sugar
• None None FOR THE CUSTARD FILLING
• 1/2 cup cornstarch
• 1/2 cup custard powder or vanilla pudding mix
• 1/2 cup sugar
• 2 1/2 cups milk
• 1 1/2 cups heavy cream
• 2 tsp vanilla extract
• 2 tbsp butter
• 2 None egg yolks
• 3 oz semi-sweet chocolate, melted

1. Preheat the oven to 350u0b0F. Grease two 8-inch cake pans; line bottoms with parchment paper.
2. Prepare and bake cake mix according to package directions. Cool in pans 10 mins. Remove from pans; cool completely on wire rack.
3. For the custard filling, combine cornstarch, custard powder and sugar in medium saucepan. Gradually add combined milk, cream and vanilla; stir on low heat until mixture boils and thickens. Add butter; simmer, stirring, for 3 mins. Remove pan from heat; stir in egg yolks. Transfer to large bowl; cover surface with plastic wrap. Cool.
4. Divide custard mixture among 2 bowls. Stir melted chocolate into 1 bowl. Leave remaining custard plain.
5. Combine coffee, liqueur, brandy and sugar in small bowl; mix well. Split each cake horizontally into 2 layers. Place a bottom layer on cake plate; brush well with coffee mixture.
6. Spread with half the plain custard. Top with second layer of cake; brush with coffee mixture. Spread with one-third of the chocolate custard. Place third layer of cake on top; brush with coffee mixture. Spread with remaining plain custard. Top with top layer of cake; brush with coffee mixture.
7. Using a large spatula, spread remaining chocolate custard over top and sides of cake. Refrigerate for 3 hours or overnight.

yellow cake, black coffee, coffee liqueur, brandy, sugar, cornstarch, custard powder, sugar, milk, heavy cream, vanilla, butter, egg yolks, semisweet chocolate

Taken from recipes-plus.com/api/v2.0/recipes/35620 (may not work)