Three Layer Tiramisu Cake

Preheat oven to 350 degrees F. Grease and flour three (3) (8- or 9-inch) baking pans.

Prepare cake mix according to package directions. Divide two-thirds of the batter between two (2) of the pans. Stir instant coffee powder and cocoa powder into remaining batter; pour into remaining pan.

Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes; turn out onto wire rack(s) and cool completely. (Cake layers may be wrapped and refrigerated or frozen. If frozen, thaw in refrigerator day before proceeding/assembling). In a measuring cup, combine brewed and cooled espresso or coffee and 1 Tbs. Kahlua; set aside.

To make the filling: In a small bowl, beat with electric mixer on low speed the cream cheese, 1/2 cup confectioner's sugar and 2 Tbs. Kahlua; beat just until smooth. Cover and refrigerate.

To make the frosting: In a medium CHILLED bowl, using electric mixer with CHILLED beating attachments, beat the cream, 1/4 cup confectioner's sugar and 2 Tbs. Kahlua until stiff. Fold in 1/2 cup of cream mixture into fillling mixture.

To assemble: Place one plain white cake layer on serving plate. Using a thin wooden skewer, poke holes in the cake at about 1-inch intervals; pour and brush 1/3 of reserved espresso/coffee mixture over the cake; spread with half of the filling mixture. Top with the coffee/cocoa-flavored layer; poke holes in and imbibe with 1/3 of the espresso/coffee mixture and spread with the remaining half of the filling mixture, as above. Top with final plain white cake layer, imbibing, as above, with the remaining espresso/coffee mixture. Spread sides and top of cake with the frosting. Using a small fine sieve, dust 1 Tbs. cocoa powder evenly over top of cake. Garnish with semi-sweet chocolate curls, made by running a vegetable peeler down the edge of the chocolate square. Refrigerate at least one hour before serving.