Chocolate Tiramisu Cake
Dessert

CAKE
1 pkg. German chocolate cake mix
1-1/4 c water
1/3 c oil
3 eggs

SOAKING SYRUP
1/4 c sugar
1 t instant coffee granules
1/4 c water
1/4 c coffee-flavored liqueur

FILLING
1 8-oz container mascarpone cheese or 8-oz package cream cheese, softened
1 c whipping cream
2 T powdered sugar
2 t vanilla
1 t unsweetened cocoa

Heat oven to 350F.  Grease and flour two 9-inch round cake pans.  In large bowl, combine all cake ingredients.  Beat at low speed until moistened.  Beat 2 minutes at high speed.  Pour batter evenly into greased & floured pans.

Bake at 350F for 25-35 minutes or until toothpick inserted in center comes out clean and top springs back when lightly touched in the center.  Cool 10 minutes.  Remove from pans.  Place on wire racks.  Cool 25 minutes or until completely cooled.

Meanwhile, in small saucepan, combine sugar, instant coffee and water.  Bring to a boil.  Boil one minute.  Remove from heat, stir in coffee liqueur.  Cool 30 minutes or until completely cooled.

Brush flat side of each cake with soaking syrup until absorbed.  Place cakes in freezer for 5 minutes.

In small bowl, combine mascarpone cheese, whipping cream, powdered sugar and vanilla.  Beat at low speed until blended.  Beat at medium speed until thickened, smooth and of a creamy frosting consistency.  DO NOT OVERBEAT.

Place 1 cake layer, rounded side down, on serving plate.  Top with half of the mascarpone mixture.  Place second layer, rounded side down, on top.  Top with remaining mascarpone mixture.  Slice cake, place on dessert plates.  Place cocoa in fine strainer, sprinkle plates and cake with cocoa.