Rana's Tiramisu Layer Cake!

Last year I found this recipe, so decided to give it a try, even though my DH and I do not like coffee, and it turned out amazing. I sent the recipe to the group, and our beautiful Rana, tried it and sent me a pic of her version. Might I say Rana, ur pic looks amazing!! I love it! You did an amazing job on it!! Hope it tasted as good as it looks.

RANA'S TIRAMISU LAYER CAKE

CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
• Prepare the cake mix according to package directions. Divide batter between 2 pans. Stir instant coffee into 1 of the cake batter pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
• To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur beat just until smooth. Cover with plastic wrap and refrigerate.
• To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
• To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour half of reserved coffee mixture over cake, then spread with the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour the other half of the coffee mixture over the second layer. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.