February 6, 2011

Not Very Authentic

I love Tiramisu. If it's on the dessert menu, I won't pass it up. It's a problem that I've been combating with 90 seconds of mountain climbers three times a week. (Hey, I'm down 15 lbs!)

My mom came to visit this weekend and she brought a clipping from a magazine for a Tiramisu cake. Tiramisu made in a bundt pan. No mascarpone. No espresso soaked lady fingers. Well that's not very authentic, is it?

You know what it is? Tasty. I think it's offensive to call this a Tiramisu, as the magazine writes. If I were Tiramisu (which I might be, considering I eat so much of it and after all, you are what you eat) I would be a bit miffed. A lot miffed. But it's worth telling you about. So lets call this Cake with Coffee and Cream Cheese Frosting. Yes.


Cake with Coffee and Cream Cheese Frosting
adapted from Family Circle Magazine

1 box (18.25 oz) French Vanilla Cake Mix
1 pint Coffee Ice Cream*, melted
3 Eggs
Ingredient Line-Up
*I could not find coffee ice cream. Actually I did find coffee ice cream...and then someone took it from the case before I could snatch it. The last pint of coffee ice cream. So I settled for 1 pint of vanilla ice cream and added 1 tablespoon of instant espresso powder.

Heat oven to 350*. Coat a standard bundt cake pan with nonstick cooking spray. Dust with flour, shake out excess.

Beat cake mix, ice cream and eggs. I used my KitchenAid on low for 1 minute, scraped the bowl; two minutes on medium. Scrape into prepared pan.

Bake at 350* for 35-40 minutes or until toothpick comes out clean. Cool in pan on wire rack 20 minutes. Invert onto rack to cool completely.

Cream Cheese Frosting
1 8oz package cream cheese, softened
1/4 cup sour cream
3 tablespoons unsalted butter, softened
2 tablespoons coffee liqueur, such as Kahlua**
1 1/2 cups confectioners' sugar
Cream Cheese Frosting
**I didn't have Kahlua. So I put in a teaspoon of instant espresso powder.

In a large bowl, beat cream cheese, sour cream, butter and liqueur on medium speed until light and creamy, about two minutes. On low speed, gradually beat in confectioners' sugar. I did a half cup at a time. Refrigerate until cake is cooled.

Refrain from eating with a spoon.

Place cake on a stand, spread top and sides with frosting. Refrigerate until ready to serve. Dust top with cocoa powder and cinnamon.

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