Chocolate Tiramisu Cake 1 package (18.25 ounces) devil's food cake mix (plus ingredients to make cake) 1 package (8 ounces) cream cheese, softened 1/2 cup powdered sugar 1/2 cup sour cream 1/2 teaspoon rum extract 1 container (12 ounces) frozen whipped topping, thawed, divided 1/2 cup granulated sugar 1/4 cup instant coffee granules 1/3 cup boiling water 1/4 cup semi-sweet chocolate morsels, grated Chocolate garnishes and expresso beans (optional) Preheat oven to 325 degrees F. Grease and flour springform pan. Prepare cake mix according to package directions; pour into pan. Bake 50 - 55 minutes or until cake tester inserted in center comes out clean. Cool 15 minutes. Remove collar; cool completely. Trim off round top of cake. Cut cake horizontally in half. Carefully remove top layer; set aside. In large bowl, whisk cream cheese and powdered sugar until smooth. Whisk in sour cream and rum extract. Place 1 cup of the whipped topping into easy accent decorator; set aside. Fold remaining whpped topping into cream cheese mixture. In medium bowl, stir granulated sugar, coffee granules and bowling water until dissolved; brush half over bottom cake layer. Spread with half of the cream cheese mixture. Grate half of the chocolate morsels over cream cheese layer using deluxe cheese grater. Top with second cake layer. Brush with remaining cofee mixture and spread with remaining creame cheese mixture. Grate remaining chocolate over top. Pipe whipped toppng border around edge of cake. Garnish with chocolate garnishes (melt chocolate and put into a small plastic bag, cut the tip of the bag and make swirls on parchment paper and let it set) and expresso beans if desire.
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