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Fluted Tiramisu Cake Recipe
Fluted Tiramisu Cake Recipe photo by Taste of Home
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Fluted Tiramisu Cake Recipe

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Melted coffee ice cream adds a decadent depth of flavor to white cake mix. A simple yet impressive dessert, this bundt cake will rise above your highest expectations. —Carol Gillespie, Chambersburg, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 2 cups coffee ice cream, melted
  • 3 large eggs
  • 1 tablespoon water
  • 1 teaspoon instant coffee granules
  • 1 can (12 ounces) whipped vanilla frosting
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cinnamon sugar

Nutritional Facts

1 slice: 368 calories, 14g fat (5g saturated fat), 61mg cholesterol, 350mg sodium, 58g carbohydrate (41g sugars, 0g fiber), 5g protein .

Directions

  1. In a large bowl, beat the cake mix, ice cream and eggs at low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
  2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. Place water and coffee granules in a large bowl; stir until dissolved. Add frosting and cinnamon; beat until smooth. Frost cake. Sprinkle with cinnamon sugar. Yield: 12 servings.
Originally published as Fluted Tiramisu Cake in Simple & Delicious October/November 2011, p43


Reviews for Fluted Tiramisu Cake

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
BruceNewcomer 182981
Reviewed Mar. 30, 2014

"Looks and sounds delicious, though for it to be "tiramisu," there should be chocolate as well as coffee. I'd use chocolate cake mix, omit the cinnamon and cinnamon-sugar, and dust the top of the finished cake with cocoa powder (just like a tiramisu)."

MY REVIEW
glogrizzle 212964
Reviewed Mar. 27, 2014

"This is w/o question the best cake I have ever made, and I have made many!!!!!! I used Haagen Dazs coffee ice cream and added 1/2 teaspoon of instant coffee to the cake batter and a teaspoon of Mexican vanilla. I did opt to make my own seven minute fluffy white icing and added the instant coffee to that. I took it to a Church Supper and people were practically licking their plates- everybody wanted the recipe. Many thanks to Carol for sharing this recipe, it has become my new all-time fav!!!!!!!!!!!!!!!!!!!!!!!!!"

MY REVIEW
ButterLovingGirl 212963
Reviewed Jan. 21, 2014

"Delicious! We didn't have coffee ice cream in our rural town so we used vanilla with coffee granules. We also sprinkles Heath Candy bits on top vs. the cinnamon."

MY REVIEW
MS LISA 198190
Reviewed Nov. 2, 2013 Edited Nov. 5, 2013

"Very good cake, I used Kahlua cream cheese frosting, to kick it up a notch."

MY REVIEW
cheesewoods@gmail.com 121119
Reviewed Nov. 1, 2012

"Sorry I might add that when the cake cooled and had been removed from the pan I poked small holes in the top with a skewer and slowly drizzled the simple syrup and let it soak in...."

MY REVIEW
cheesewoods@gmail.com 114832
Reviewed Nov. 1, 2012

"Made a simple coffee syrup and frosted with whipped cream frosting with a touch of cream cheese. It was a winner."

MY REVIEW
Sascha18 196556
Reviewed May. 21, 2012

"I loved how easy it was to make this recipe. I only had it in the oven for 36 minutes and it turned out very moist. This wasn't a favorite because the frosting didn't do the job, I added mini chocolate chips but would recommend making a homemade frosting instead. Chocolate frosting would probably be Yummy!"

MY REVIEW
ruthi01 136312
Reviewed Dec. 24, 2011

"My husband thought the icing was too sweet...but it has a nice texture and flavor. Out of the ordinary."

MY REVIEW
Chb1044 114831
Reviewed Oct. 18, 2011

"this is one of the quickest, easiest cakes to make and the results are fantastic. The cake is so moist and flavorful, not too sweet and is a great addition to the Fall dinner menu. I will probably make another one for Thanksgiving"

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