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Message: <blockquote data-quote="Ayeshlive" data-source="post: 17445968" data-attributes="member: 363439">Directions                                                                                                                                                                     <ol> <li data-xf-list-type="ol">Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">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.</li> <li data-xf-list-type="ol">To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.</li> </ol></blockquote>

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