RECIPES: Spirit(ual) Cakes

Tiramisu Layer Cake

1 (18.25 oz.) pkg moist white cake mix

1 tsp instant coffee powder

1/4 cup coffee

1 tbs coffee flavored liqueur

FILLING:

1 (8 oz.) container mascarpone cheese

1/2 cup confectioners' sugar

2 tbs coffee flavored liqueur

FROSTING:

2 cups heavy cream

1/4 cup confectioners' sugar

2 tbs coffee flavored liqueur

GARNISH:

2 tbs unsweetened cocoa powder

1 (1 oz.) square semisweet chocolate

Preheat oven to 350 degrees. Grease and flour three (9-inch) pans.

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

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

-- Bettina Long

Golden Rum Cake

1 cup chopped walnuts

1 (18.25 oz.) pkg yellow cake mix

1 (3.4 oz.) pkg instant vanilla pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1 cup dark rum

1/2 cup butter

1/4 cup water

1 cup white sugar

Preheat oven to 325 degrees . Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

-- Jackie Smith

Margarita Cake

1 (18.25 oz.) pkg orange cake mix

1 (3.4 oz.) pkg instant vanilla pudding mix

4 eggs

1/2 cup vegetable oil

2/3 cup water

1/4 cup lemon juice

1/4 cup tequila

4 tbs triple sec liqueur

1 cup confectioners' sugar

1 tbs tequila

2 tbs lime juice

Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.

In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.

Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.

To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.

-- Carol Ann Jenks