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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
1 pkg devils food cake mix (plus ingredients to make cake)
1 (8 oz) pkg cream cheese, softened
1/2 cup confectioners sugar
1/2 cup sour cream
1/2 tsp rum extract
1 (12 oz) container whipped topping, thawed
1/2 cup sugar
1/4 cup instant coffee
1/3 cup boiling water
1/4 cup semi sweet chocolate morsels grated
Preheat oven to 325. Grease and flour springform pan or 2 (8 inch) round cake pans.
Prepare cake mix according to pkg directions; pour in pan, spreading evenly. Bake 50-55 minutes (less with 2 pans). Check center with cake tester when comes out clean remove from oven cool 15 minutes, remove collar cool completely.
Trim off rounded top of cake to level. Cut cake horizontally in half to from two even layers, leveling bottom layer attached to bottom of pan. Carefully remove top layer; set aside.
In a bowl combine cream cheese and confectioners sugar, whisk until smooth using whisk. Whisk in sour cream and rum extract. Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture.
In bowl combine sugar, coffee, and boiling water, stir until dissolved brush half of the coffee mixture over bottom cake layer using pastry brush spread with half of the cream cheese mixture.
Grate half of the chocolate morsels over cream cheese layer and carefully top with second cake layer brush with remaining coffee mixture and spread with remaining cream cheese mixture. Garnish with reserved whipped topping. Garnish with chocolate swirls.
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CHOCOLATE TIRAMISU CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
1 pkg devils food cake mix (plus ingredients to make cake)
1 (8 oz) pkg cream cheese, softened
1/2 cup confectioners sugar
1/2 cup sour cream
1/2 tsp rum extract
1 (12 oz) container whipped topping, thawed
1/2 cup sugar
1/4 cup instant coffee
1/3 cup boiling water
1/4 cup semi sweet chocolate morsels grated
Preheat oven to 325. Grease and flour springform pan or 2 (8 inch) round cake pans.
Prepare cake mix according to pkg directions; pour in pan, spreading evenly. Bake 50-55 minutes (less with 2 pans). Check center with cake tester when comes out clean remove from oven cool 15 minutes, remove collar cool completely.
Trim off rounded top of cake to level. Cut cake horizontally in half to from two even layers, leveling bottom layer attached to bottom of pan. Carefully remove top layer; set aside.
In a bowl combine cream cheese and confectioners sugar, whisk until smooth using whisk. Whisk in sour cream and rum extract. Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture.
In bowl combine sugar, coffee, and boiling water, stir until dissolved brush half of the coffee mixture over bottom cake layer using pastry brush spread with half of the cream cheese mixture.
Grate half of the chocolate morsels over cream cheese layer and carefully top with second cake layer brush with remaining coffee mixture and spread with remaining cream cheese mixture. Garnish with reserved whipped topping. Garnish with chocolate swirls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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