TIRAMISU LAYER CAKE

Steps:

• Preheat oven to 350°F Grease and flour 3 (9-inch) round pans.
• Prepare the cake mix according to package directions.
• Divide two thirds of batter between 2 pans.
• Stir instant coffee into remaining batter; pour into remaining pan.
• Bake in the preheated oven for 20-25 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 3 tablespoons Kahlua; set aside.
• To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup powdered sugar and 2 tablespoons Kahlua; 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 powdered sugar and 2 tablespoons Kahlua 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.
• Spoon one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
• Top with coffee-flavored cake layer; poke holes in cake.
• Spoon another third of the coffee mixture over the second layer and spread with the remaining filling.
• Top with remaining cake layer; poke holes in cake.
• Spoon remaining coffee mixture on top.
• 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.