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| Easy Tiramisu Cake submitted by Mom Johnson |
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Description
This dessert is a lighter version of the traditional tiramisu and can be made even "lighter" by using fat-free cream cheese and Cool Whip topping instead of real whipping cream....but why change it!?
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Directions
Heat over to 350 degrees. Grease bottom only of a 13x9 inch baking pan with shortening or spray bottom with cooking spray.
In a large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pan.
Bake for 28-33 minutes or until done. Cool for 15 minutes.
In a small bowl, stir dry espresso powder, sugar and boiling water until mixed. Pierce the top of the cake with a long-tined fork. Brush the top of the cake with the syrup. Cool completely, about 1 hour.
In a medium bowl, beat the cream cheese and powdered sugar on low speed until mixed. Beat at high speed until smooth. Gradually beat in the whipping cream, beating on high speed for about 2 minutes, until stiff peaks form. Spread cream mixture over top of cake. Dust with baking cocoa. Store loosely covered in refrigerator.
Hint: Keep the topping smooth and creamy by adding the whipping cream gradually to the cream cheese mixture.
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Ingredients
 Cake:
1 pkg. Duncan Hines white cake mix
1 cup plus 2 T. water
2 T. oil
1/4 cup brandy or rum
3 egg whites
Espresso Syrup:
3-4 T. instant espresso coffee powder
2 T. brown sugar
1/2 cup boiling water
Topping:
1 pkg. (8 oz.) cream cheese
1/2 cup powdered sugar
2 cups heavy whipping cream
1 T. unsweetened baking cocoa, if desired
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