Friday, May 14, 2010

Tiramisu Bundt Cake

I made this cake to take to my children's National Junior Honor Society, and it's delicious. Not only that, it's one of the easiest cakes I've ever made. I got the recipe from the May issue of Family Circle. Try it and see what you think.

Tiramisu Bundt Cake

1 box white cake mix (I used golden vanilla)
1 pint coffee ice cream, such as Haagen-Dazs, melted
3 eggs
1 container whipped vanilla frosting
1 teaspoon instant coffee granules dissolved in 1 tablespoon water
Cinnamon sugar for dusting, optional

Heat oven to 350 degrees. Coat a 10-cup bundt pan with nonstick cooking spray.

In a large bowl, beat cake mix, melted ice cream and eggs on low speed for 1 minute. Beat 2 minutes on medium speed. Scrape into prepared pan.

Bake at 350 degrees for 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.

In large bowl, beat together frosting and instant coffee mixture.
Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon sugar, if desired.

The magazine includes nutritional information along with this do-ahead tip: cake may be baked up to 2 weeks in advance. Cool completely on wire rack. Wrap unfrosted and freeze. Remove from freezer the day of the event and thaw for 3 hours before frosting.

Thanks, Family Circle! You made me feel like Sandra Lee. ;-)


Lisa Hall said...

Yum! I have GOT to make this. I love tiramisu.

Gayle said...

It was so good I made Tim take the rest of it to work with him the next morning. I couldn't trust myself alone with it! :-)