Ingredients

1 Box (18.25oz) Devil’s Food Cake Mix.

1/2C Espresso or strong coffee

2 TBS Espresso or strong coffee

2 TBS coffee flavored liqueur (ie Kahlua)

2 8oz tubs Mascarpone Cheese

1C heavy (whipping) cream

2 TBS sugar

Unsweetened cocoa powder

Preparation

  1. Heat oven to 350 degrees. Line a 13x9-in baking pan with foil, letting foil extend about 2-in above pan at both ends. Coat foil with nonstick spray.

  2. Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top off cake with a long serrated knife until flat. Holding foil ends, lift cake and return to pan.

  3. Mix 1/4 cup espresso and the liqueur in a small bowl; brush over top of cake.

  4. Stir Marscapone and remaining espresso in a large bowl until blended. Include leftover coffee and Liqueur.

  5. Beat cream and sugar in a medium bowl on high speed until soft peaks from when beaters are lifted. Fold into cheese mixture until smooth. Spread over cake.

  6. Use a sifter to lightly dust cake with unsweetened cocoa powder.