Tiramisu Poke Cake 2 Recipes

TIRAMISU POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes.
• Whisk sweetened condensed milk, 1/3 cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and 1/2 teaspoon sea salt together in a bowl until drizzle is smooth.
• Poke holes into cake using the large end of a chopstick or a similar tool. Pour poke drizzle over entire cake, smoothing with a spatula and ensuring the drizzle goes into the holes. Refrigerate for 2 hours.
• Beat egg yolks and white sugar together in a bowl using an electric mixer until very light yellow and stiff. Add cream cheese, 3 tablespoons coffee-flavored liqueur, and 1/4 teaspoon salt; mix well.
• Beat heavy whipping cream in a separate bowl until stiff peaks form; gently fold into egg yolk mixture until topping is just mixed. Pour topping over cooled cake, smoothing well. Dust with 1/2 teaspoon cocoa powder. Cover and refrigerate.

TIRAMISU POKE CAKE 2

Steps:

• Preheat oven to 350 degrees.
• in a medium bowl, combine cake mix, 2 eggs, 2/3 cup oil and 1 cup water. Stir until combined.
• pour into a 9x13 greased pan and bake for 30-35 minutes.
• meanwhile - combine instant pudding, milk and instant coffee granules until combined, Place in refridgerator to thicken.
• Cool cake completely. With the handle of a wooden spoon - poke holes all over your cake (about 1 inch apart). Spread pudding over cake evenly.
• Microwave your chocolate frosting for 20 seconds (make sure to take off the lid and foil cover). Stir and pour chocolate frosting over cake. Let sit in the fridge for 15 minutes (or longer).
• ENJOY!

TIRAMISU ANGEL CAKE (NO BAKE)

Steps:

• Chill medium bowl and beaters of an electric mixer.
• For Filling, in large bowl combine cream cheese (or mascarpone), the 1/2 cup powdered sugar, and the 3 Tbsp coffee liqueur. Beat with electric mixer on medium speed until blended and smooth.
• In the Chilled bowl, combine whipping cream, the 1/4 cup powdered sugar, and 2 Tbsp coffee liqueur. Beat until stiff peaks form.
• Fold 1/2 cup of the whipped cream mixture into the cream cheese mixture.
• Use a serrated knife to cut Angel cake into 3 layers. Place bottom cake layer on a serving plate. With a long-tined fork or skewers, poke holes in tops of all layers.
• In a small bowl, combine coffee and 1/4 cup coffee liqueur. Drizzle over each cake layer. Spread the 1st cake layer with half of the cream cheese filling. Add a second layer and remaining filling. Add third cake layer. Frost with remaining whipped cream mixture.
• Cover and chill up to 2 hours.
• Before serving, if desired, drizzle top and sides with Mocha Fudge Sauce.
• Mocha Fudge Sauce:.
• In small saucepan (or microwave), heat 1/4 cup of Fudge Ice Cream topping until just warm. Stir in 1-2 Tbsp coffee liqueur to make of drizzling consistency.