tiramisu icebox cake

Name: Tiramisu Icebox Cake
Cook time: 2 h
Yield: 10
Cuisine: American
Ingredients: 1 box(es) 15.25 ounce white cake mix; 1 box(es) 3.4 ounce vanilla flavored instant pudding and pie filling; 4 teaspoon(s) natural unsweetened cocoa powder, divided; 4 teaspoon(s) instant espresso powder, divided; 1 1/2 cup(s) heavy whipping cream; 1/2 cup(s) powdered sugar; 1/2 cup(s) sour cream

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 10 serving(s)

cook time 2 Hr

method Refrigerate/Freeze

Ingredients For tiramisu icebox cake

1 box

15.25 ounce white cake mix
1 box

3.4 ounce vanilla flavored instant pudding and pie filling
4 tsp

natural unsweetened cocoa powder, divided
4 tsp

instant espresso powder, divided
1 1/2 c

heavy whipping cream
1/2 c

powdered sugar
1/2 c

sour cream

How To Make tiramisu icebox cake

1
Preheat oven to 350F. Spray bottom only of a 13x9 inch baking dish with nonstick baking spray with flour. Set aside. Prepare cake mix according to package directions for whole egg recipe. Pour batter into prepared dish. Bake according to package directions. Let cool 15 minutes.

2
Prepare pudding according to package directions. Using the handle of a wooden spoon, poke wholes in warm cake, making sure handle does not touch bottom of pan. Spread pudding over cake. Sprinkle with 2 teaspoons cocoa and 2 teaspoons espresso. In a large bowl, beat cream, powdered sugar, and sour cream at high speed with an electric mixer until stiff peaks form. Spread over cake. Sprinkle with remaining 2 teaspoons cocoa and 2 teaspoons espresso. Cover, and refrigerate at least 2 hours, or up to 2 days.
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