This was invented for my boyfriend's 30th birthday party and it was a huge hit with the crowd! Fluffy angel food cake, creamy filling, and coffee liqueur. Ours was in the shape of a giant striped bass.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place cake mix and 1 1/4 cup of water in a large glass or metal mixing bowl; beat with an electric mixer on low speed for 30 seconds to mix the ingredients. Change mixer speed to medium and beat 1 minute more.

  • Pour the batter into an ungreased 9x13-inch baking pan.

  • Bake in the preheated oven on the center rack until the cake is golden brown and a toothpick inserted into the middle comes out clean, 35 to 45 minutes.

  • Remove cake from the oven, allow to cool completely, and remove from the pan. Cut the cake horizontally into 2 layers. Place 1 layer onto a serving platter to serve as the bottom of the cake; set the second layer aside.

  • Mix instant coffee with 3/4 cup of water in a bowl until dissolved; drizzle the coffee mixture evenly over the bottom cake layer.

  • Drizzle coffee liqueur over the bottom cake layer.

  • Beat 8 ounces cream cheese, 1/2 cup cream, butter, and French vanilla pudding mix with an electric mixer in a bowl until the mixture is smooth and creamy, about 3 minutes.

  • Spread pudding mixture over the bottom cake layer.

  • Place the top cake layer onto the filling.

  • Beat 4 ounces cream cheese, 2 tablespoons cream, confectioners' sugar, and vanilla extract with an electric mixer in a bowl until smooth.

  • Spread the frosting over the top and sides of the cake. Refrigerate leftovers.

Nutrition Facts

397.9 calories; protein 5.8g 12% DV; carbohydrates 55.1g 18% DV; fat 16.3g 25% DV; cholesterol 53mg 18% DV; sodium 587.3mg 24% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/11/2012
This Is Good. I Tried It It Rocks! Read More
(5)

Most helpful critical review

Rating: 3 stars
02/13/2012
While we enjoyed this cake I would've liked to have a bit more coffee flavor. Next time will probably change a few things around to fit my individual taste. I also used a few lower calorie substitutes that brought down the calories a bit...but it still packs a rich desserty punch. Great "tiramisu" dessert. Read More
(9)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/13/2012
While we enjoyed this cake I would've liked to have a bit more coffee flavor. Next time will probably change a few things around to fit my individual taste. I also used a few lower calorie substitutes that brought down the calories a bit...but it still packs a rich desserty punch. Great "tiramisu" dessert. Read More
(9)
Rating: 5 stars
02/11/2012
This Is Good. I Tried It It Rocks! Read More
(5)
Rating: 5 stars
02/22/2012
I could never find the lady fingers in the stores to make Tiramisu and am so looking forward to trying your delicious recipe... thanks for sharing it! Read More
(3)
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Rating: 3 stars
10/15/2018
I think a Bundt pan would work better than a 9 X 13. 9 X 13 turned out way too thin to "cut in half horizontally" and there wasn't enough frosting to cover the entire thing. The coffee and the liqueur wanted to run off the sides instead of soaking into the cake and had to be poured really slowly. All in all I don't think I'll make this one again even though it tasted pretty decent. Read More