"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tiramisu Cake Recipe

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This recipe for Tiramisu Cake, by , is from A Lifetime of Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Lauckner
Added: Friday, March 20, 2009


1 Box French Vanilla Cake Mix
1 Pint Coffee Ice Cream, melted
3 eggs

1 package 8oz. cream cheese, softened
1/4 c. sour cream
2 tbsp. unsalted butter, softened
2 tbsp. coffee liquor such as Kahlua
1 1/2 cups confectioners' sugar
Cocoa powder for garnish (optional)

Heat oven to 350. Coat standard bundt pan with non stick cooking spray. Dust with flour. Shake out excess.
With an electric mixer, beat cake mix, melted ice cream and eggs in a bowl on low speed for one minute. Beat two minutes on medium speed. Pour into prepared pan.
Bake at 350 for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
Cool IN PAN on wire rack for 20 minutes.
Invert pan onto rack to cool completely.

In large bowl, beat cream cheese, sour cream, butter and liquor on medium speed until light and creamy, about two minutes. On low speed gradually beat in confectioner's sugar, about on to two minutes. Place in refrigerator while cake cools.

Place cake on stand. Spread top and side with frosting. Refrigerate until ready to serve.

Dust top with Cocoa Powder.

Cake should be refrigerated.




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