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shortcut tiramisu cake

(1 rating)
Recipe by
Chelsea Mitcham
Houston, TX

I am lactose intolerant so the typical tiramisu is off-limits unless I take my magic pills! Plus, the typical tiramisu is a bit too rich for my taste. I came up with this for a graduation party and we all loved it! Hope you enjoy it as much as we did

(1 rating)

Ingredients For shortcut tiramisu cake

  • 1 box
    white or chocolate cake mix(i prefer white but you could also marble them)
  • 1 1/2 c
    very strong brewed coffee or espresso
  • 16 oz
    cool whip, thawed
  • 4 oz
    cream cheese/neufchatel, thawed

How To Make shortcut tiramisu cake

  • 1
    Prepare cake mix as directed on box, baking in two circle layer pans. Let cool.
  • 2
    Once cooled, poke holes using a fork into both layers, then pour 1/2 cup of the coffee over each layer.
  • 3
    Beat cream cheese until smooth. Gradually add the 1/2 cup remaining coffee. Fold in the cool whip. If yours looks really watery I suggest you stick this in the freezer a few minutes before icing the cake.
  • 4
    Frost between the layers then all around. I like to serve this cake slightly frozen, but chilled it is just as good. Just remember that you can't leave it out too long due to the cool whip :-D

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