Terrific Tiramisu Cake

I am a fan of Tiramisu desserts, but it is more work than I generally dedicate to making a dessert...I'm lazy, what can I say?
Anyway, here is a recipe for a shortcut/easy Tiramisu cake that I think is really great.  Try it!

SHORTCUT TIRAMISU

Cake

1 box white cake mix

1 c. water

1/3 c. vegetable oil

1/3 c. brandy

(if you don't have brandy, try 1/4 c. water with 2 Tbsp. Vanilla extract as a replacement-excellent option!)

3 egg whites or whole eggs

Espresso Syrup

1 pkt. Starbucks instant coffee, Via Italian roast

1/2 c. boiling water

2 Tbsp. corn syrup

1/4 c. chocolate syrup or hot fudge sauce

Topping

1 (8 oz.) pkg cream cheese, softened

1/2 c. powdered sugar

2 c. whipping cream 

(I like to use heavy cream, but light works well too)

1 Tbsp. baking cocoa

Heat oven to 350 degree's.

Lightly coat the bottom only of a 9 x 13 baking dish with non-stick spray.  In a large bowl, beat the cake mix, 1 c. water, oil, brandy, and eggs white (or eggs).  Mix on medium speed for 2 minutes.

Pour mix into prepared pan, and bake as directed on the box.  Cook the cake for 15 minutes.

In a small bowl stir the instant coffee, boiling water,corn syrup and chocolate syrup.  Mix very well.

Pierce the top of the cake using a long-tined fork or skewer every 1/4 to 1/2 inch across the entire cake top.

Brush the cake with the espresso syrup until syrup is used up.  Let the cake completely cool for 1 hour.

In a medium bowl, beat the cream cheese until it is smooth and creamy.  Add the powdered sugar and continue beating.  Gradually beat in the whipping  cream, 1/2 c. at a time until well incorporated, then beat on high speed until stiff peaks form.  Spread on cake, and dust with cocoa powder.  Store in the fridge.

 

IT'S DELISH!

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Beat the winter blues and indulge yourself!