Chocolate Tiramisu Poke Cake

Name: Chocolate Tiramisu Poke Cake
Total time: 1 min
Ingredients: 1 box devil’s food cake mix (such as Betty Crocker Super Moist), plus the ingredients called for on package instructions; 1 instant vanilla pudding mix, plus the ingredients called for on package instructions; ¼ cup coffee liqueur; 8 ounces mascarpone cheese, softened; 8 ounces cream cheese, softened; ½ cup unsalted butter, softened; 1 teaspoon vanilla extract; 2 cups powdered sugar; ½ cup crushed chocolate covered espresso beans

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Total: 1 hours, 30 minutes

Servings: 6.5

Cost: $6.66 /serving

Author : Karen Rankin

Ingredients

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1 box devil’s food cake mix (such as Betty Crocker Super Moist), plus the ingredients called for on package instructions1 instant vanilla pudding mix, plus the ingredients called for on package instructions¼ cup coffee liqueur8 ounces mascarpone cheese, softened8 ounces cream cheese, softened½ cup unsalted butter, softened1 teaspoon vanilla extract2 cups powdered sugar½ cup crushed chocolate covered espresso beans

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Instructions

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Step 1

Prepare cake according to package instructions for a 9x13-inch cake. Cool cake 20 minutes.

Step 2

Using a wooden dowel or the round handle of a wooden spoon, poke holes over the entire cake surface; be careful to not poke all the way to the bottom of the cake pan.

Step 3

Prepare instant pudding according to package instructions. Stir in coffee liqueur; pour about half of the mixture over the surface of the cake, making sure to pour into the holes until filled. Once the holes are filled, spread a thin layer of pudding over the surface of the cake, about 1/8-inch-thick. Refrigerate cake for 30 minutes.

Step 4

Combine the mascarpone, cream cheese, butter, and vanilla in the bowl of a stand mixer fitted with a whisk attachment; and beat on medium-high speed until mixture is creamy and well blended. Gradually add powdered sugar, beating on medium speed and scraping down sides of bowl as needed. Spread the mascarpone mixture evenly over surface of the cake; sprinkle with crushed espresso beans. Refrigerate until ready to serve.