Mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9 X 13 inch pan.
Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner’s sugar. Pour over cake layer.
Bake for 40 to 45 minutes. Cool.
Easy Tiramisu Cake
1 (18.25 Ounce) Package Moist White Cake Mix
1 Teaspoon Instant Espresso Coffee Powder
¼ Cup Instant Espresso Coffee Brewed
1 Tablespoon Coffee Flavored Liqueur
1 (8 Ounce) Container Mascarpone Cheese
½ Cup Confectioners’ Sugar
2 Tablespoons Coffee Flavored Liqueur
2 Cups Heavy Cream
¼ Cup Confectioners’ Sugar
2 Tablespoons Coffee Flavored Liqueur
2 Tablespoons Unsweetened Cocoa Powder
1 (1 Ounce) Square Semisweet Chocolate
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) 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 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 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. Pour 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. Pour 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.
Lemon Blueberry Cornbread Cake
1/2 Cup Melted Butter
1 Cup White Sugar
3 Tablespoons Lemon Juice
1/2 Cups All-Purpose Flour
2 Cups Yellow Cornmeal
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 Cup Half N Half
1/2 Cup Buttermilk
2 Tablespoons Grated Lemon Zest
1/2 Cup Chopped Walnuts
2 Cups Fresh Or Frozen Blueberries
2 Tablespoons Lemon Juice
1/4 Cup White Confectioner Sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup confectioner sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack. Serve with Honey Butter
Southern Honey Butter
1 cup softened butter
4 tablespoons sweetened condensed milk
8 tablespoons honey, or to taste
Place the butter, milk, and honey into a food processor or blender. Process until the mixture is smooth and has turned a light cream color. Refrigerate until ready to serve.