(20 – 24 Servings)
- 2 pkgs. “JIFFY” Golden Yellow Cake Mix
- 1 cup cold water
- 2 eggs
- 6 large egg yolks
- 3/4 cup sugar
- 2/3 cup milk
- 1 lb. mascarpone cheese or
- 2 pkgs. (8 oz.) cream cheese, softened
- 1-1/4 cup heavy whipping cream
- 1/2 tsp. vanilla extract
- 1/2 cup plus 2 Tbsp. hot water
- 2 Tbsp. instant coffee
- 1/4 tsp. rum extract
- 1-1/2 tsp. cocoa powder
Preheat oven to 350°F. Grease and flour a 13″ x 9″ pan.
Combine cake ingredients. Blend for 30 seconds and scrape bowl. Mix an additional 3 – 4 minutes on medium. Pour into pan and bake 25 – 30 minutes. Cool 10 minutes then remove from pan. Set aside to cool completely. For filling, in 2 quart sauce pan whisk together egg yolks and sugar. Blend well. Gently fold in milk. Bring to boil over medium heat, stirring constantly. Reduce heat to low and stir for 1 minute. Remove from heat and transfer to a bowl. Cover with plastic wrap, place directly on mixture and refrigerate for at least 1 hour. Combine coffee ingredients; set aside. Combine filling mixture with the mascarpone cheese or cream cheese. Mix on low until combined. In a chilled bowl, combine whipping cream and vanilla, whipping until soft peaks form. Fold into filling mixture. Slice off top of cake and set aside. Place bottom half in a 13″ x 9″ pan. Gently brush with half of coffee mixture. Spread half of filling onto cake. Place top layer of cake over filling, crumb side up. Gently brush with remaining coffee mixture. Spread remaining filling onto cake. Sprinkle with cocoa powder. Refrigerate for at least 4 hours before slicing.
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