Thanksgiving Cake

I'm gearing up for Thanksgiving. I don't normally do a great deal of baking, but i'm going over to my parents house and I thought that I would bring a cake. So, this week i'm trying out a new cake recipe - to see if it's any good before I make one for Thanksgiving. It looks good, at least. And I do love Tiramisu.

Tiramisu Layer Cake
Cook Time: 20 Minutes Ready In: 2 Hours

Servings: 12
"Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!"

Ingredients:

CAKE:

1 (18.25 ounce) package moist white cake

mix

1 teaspoon instant coffee powder

1/4 cup coffee

1 tablespoon coffee flavored liqueur



FILLING:

1 (8 ounce) container mascarpone cheese

1/2 cup confectioners' sugar 2 tablespoons coffee flavored liqueur



FROSTING:

2 cups heavy cream

1/4 cup confectioners' sugar

2 tablespoons coffee flavored liqueur



GARNISH:

2 tablespoons unsweetened cocoa powder

1 (1 ounce) square semisweet chocolate



Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the