Tiramisú Poke Cake

Tiramisú Poke Cake

Tiramisú Poke Cake

INGREDIENTS

Cake

• 1 Box White Cake Mix
• 3 Eggs
• 1/2 cup Canola Oil
• 1 cup 2% Milk
• 7 oz Sweetened Condensed Milk
• 3/4 cup Espresso
• 1/2 cup Sweet Marsala Wine
• 2-3 tbsp Cocoa Powder

Whipped Topping

• 1 1/2 cups Heavy Cream
• 8 oz Mascarpone Cheese
• 1 tsp Vanilla Extract
• 1/2 cup Confectioner’s Sugar
• 2 tsp Cocoa Powder

DIRECTIONS

Cake

1. Preheat the oven to 350℉.
2. Add the white cake mix to a bowl, along with eggs, milk and oil. Mix on medium speed for 2 minutes.
3. Butter a 9×13 inch pan and add 1 tbsp of cocoa powder. Shake the pan to coat the butter into cocoa powder.
4. Pour the batter in and spread it out carefully to fill the pan.
5. Bake at 350℉ for 35 mins or until a knife comes out clean.
6. While the cake is baking prepare the mixture to pour over the cake. Add sweetened condensed milk, espresso and marsala to a bowl and whisk together. Set aside.
7. Using the handle of a wooden spoon, poke holes all over the cake. Pour the espresso mixture over the cake while it is hot. Cover and refrigerate overnight to at least six hours.

Whipped Topping

1. Into a bowl, add heavy cream and confectioners sugar. Mix on low speed until combined. Add in mascarpone cheese and vanilla extract. Continue to mix on medium speed until it thickens.

Prepare the cake

1. Sprinkle the top of the cake with cocoa powder. Then using a spatula add the whipped topping or you can use a piping bag with a star tip for a fancier look. Then sprinkle with more cocoa powder to finish. Keep refrigerated until serving.