Three Layer Tiramisu Cake

• 1 each cake mix moist white (18.25 oz.)
• 1 teaspoon instant coffee or espresso, powdered
• 1 tablespoon cocoa powder unsweetened
• 1/4 cup espresso, brewed or coffee, cooled
• 1 tablespoon liqueur Kahlua or coffee
• 8 ounces cream cheese (reduced-fat) softened
• 1/2 cup powdered sugar confectioner's sugar
• 2 tablespoons liqueur Kahlua or coffee
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar confectioner's sugar
• 2 tablespoons liqueur Kahlua or coffee
• 1 tablespoon cocoa powder unsweetened
• 1 ounce chocolate, semisweet square

1. Preheat oven to 350F (180C).
2. Grease and flour three (3) (8- or 9-inch) baking pans.
3. Prepare cake mix according to package directions.
4. Divide two-thirds of the batter between two (2) of the pans.
5. Stir instant coffee powder and cocoa powder into remaining batter; pour into remaining pan.
6. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
7. Cool in pans for 10 minutes; turn out onto wire rack(s) and cool completely.
8. (Cake layers may be wrapped and refrigerated or frozen.
9. If frozen, thaw in refrigerator day before proceeding/assembling).
10. In a measuring cup, combine brewed and cooled espresso or coffee and 1 Tbs.
11. Kahlua; set aside.
12. To make the filling: In a small bowl, beat with electric mixer on low speed the cream cheese, 1/2 cup confectioner's sugar and 2 Tbs.
13. Kahlua; beat just until smooth.
14. Cover and refrigerate.
15. To make the frosting: In a medium CHILLED bowl, using electric mixer with CHILLED beating attachments, beat the cream, 1/4 cup confectioner's sugar and 2 Tbs.
16. Kahlua until stiff.
17. Fold in 1/2 cup of cream mixture into fillling mixture.
18. To assemble: Place one plain white cake layer on serving plate.
19. Using a thin wooden skewer, poke holes in the cake at about 1-inch intervals; pour and brush 13 of reserved espresso/coffee mixture over the cake; spread with half of the filling mixture.
20. Top with the coffee/cocoa-flavored layer; poke holes in and imbibe with 13 of the espresso/coffee mixture and spread with the remaining half of the filling mixture, as above.
21. Top with final plain white cake layer, imbibing, as above, with the remaining espresso/coffee mixture.
22. Spread sides and top of cake with the frosting.
23. Using a small fine sieve, dust 1 Tbs.
24. cocoa powder evenly over top of cake.
25. Garnish with semi-sweet chocolate curls, made by running a vegetable peeler down the edge of the chocolate square.
26. Refrigerate at least one hour before serving.

cake, coffee, cocoa, espresso, liqueur kahlua, cream cheese, powdered sugar, liqueur kahlua, heavy whipping cream, powdered sugar, liqueur kahlua, cocoa, chocolate

Taken from recipeland.com/recipe/v/three-layer-tiramisu-cake-52412 (may not work)