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Sunday, March 27, 2016

tiramisu angel cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package angel food cake mix
  • 1 1/4 cups water
  • 1 (3.3 gram) packet instant coffee (such as starbucks via®)
  • 3/4 cup water
  • 3 tablespoons coffee-flavored liqueur
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup heavy cream
  • 2 tablespoons butter, softened
  • 1 (3.5 ounce) package instant french vanilla pudding mix
  • 1 (4 ounce) package cream cheese, softened
  • 2 tablespoons heavy cream
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 40 mins Cook Time: 35 mins Ready Time: 1 hr 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place cake mix and 1 1/4 cup of water in a large glass or metal mixing bowl; beat with an electric mixer on low speed for 30 seconds to mix the ingredients. change mixer speed to medium and beat 1 minute more.
  • pour the batter into an ungreased 9x13-inch baking pan.
  • bake in the preheated oven on the center rack until the cake is golden brown and a toothpick inserted into the middle comes out clean, 35 to 45 minutes.
  • remove cake from the oven, allow to cool completely, and remove from the pan. cut the cake horizontally into 2 layers. place 1 layer a serving platter to serve as the bottom of the cake; set the second layer aside.
  • mix instant coffee with 3/4 cup of water in a bowl until dissolved; drizzle the coffee mixture evenly over the bottom cake layer.
  • drizzle coffee liqueur over the bottom cake layer.
  • beat 8 ounces cream cheese, 1/2 cup cream, butter, and french vanilla pudding mix with an electric mixer in a bowl until the mixture is smooth and creamy, about 3 minutes.
  • spread pudding mixture over the bottom cake layer.
  • place the top cake layer the filling.
  • beat 4 ounces cream cheese, 2 tablespoons cream, confectioners' sugar, and vanilla extract with an electric mixer in a bowl until smooth.
  • spread the frosting over the top and sides of the cake. refrigerate leftovers.

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