Ingredients

• CAKE
• Pillsbury® Baking Spray with Flour
• 1 package Pillsbury® Moist Supreme® Classic White Premium Cake Mix
• 1 cup water
• 1/4 cup Crisco® Pure Vegetable Oil
• 4 large eggs
• FILLING
• 2 (8 oz.) containers mascarpone cheese
• 2 cups (1 pt.) heavy cream
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 1 1/4 cups strong brewed Millstone® Bed & Breakfast Blend® Ground Coffee, cooled to room temperature, divided *
• 1 tablespoon unsweetened cocoa powder
• Semi-sweet chocolate curls for garnish

Directions

1. HEAT oven to 350°F. Spray a 15x10-inch baking pan with no-stick baking spray. Blend cake mix, water, oil and eggs in medium bowl at low speed of electric mixer until moistened. Beat 2 minutes at low speed. Pour batter into prepared baking pan.
2. BAKE 23 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely on wire rack.
3. COMBINE mascarpone cheese, cream, sugar, vanilla and 1/4 cup coffee in large bowl at low speed of electric mixer until blended. Beat at high speed until thickened, about 4 to 5 minutes.
4. TRIM away outer edges of cake with serrated knife; cut into three 10 x 4-inch slices. Split each slice in half horizontally, making six 10 x 4-inch slices. Lay pieces out flat, cut side up; brush with coffee. Brush again with remaining coffee.
5. PLACE one slice cake on a serving platter. Spread top with 1 cup filling; dust with cocoa powder. Repeat with second layer. Add third layer cake. Frost top and sides with 2 cups filling; dust with cocoa powder just before serving. Repeat process making a second loaf. Garnish with chocolate curls, if desired. Cover and refrigerate several hours before serving.
6. *To make strong brewed coffee: Measure 1/3 cup Millstone Bed & Breakfast Blend Coffee and 1 1/2 cups cold water into a drip coffeemaker.
7. High Altitude (above 3500 ft.):
8. See cake mix package for directions.