I found this recipe years ago in a cookbook called, The Cake Mix Bible. If you love chocolate and coffee, this is the dessert for you.

This is one of those desserts that I don't make very often, which means it's easy to forget the little tricks that I've learned along the way.

Here's some tips that make this recipe a cake walk. 1) 4 layers of cake is much easier to work with than 5 layers 2) use disposable cake pans, and 3) make the espresso sauce and creamy coffee filling first and let them chill in the fridge until you're ready to assemble.

Ingredients

Cake
3/4 cup EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 box chocolate cake mix
1 cup water
2 large eggs
1/2 cup vegetable oil
1/2 cup strongly brewed coffee

Preheat oven to 350°. Grease 4 (8-inch) round cake pans.

In large bowl, beat 3/4 cup condensed milk, cake mix, water, eggs and oil on low, until blended. Pour 1/4 of batter into each prepared pan. Bake at 350° approx 10-15 minutes, depending on your oven. Cool in pans on wire racks 10 minutes.

Creamy Coffee Filling
1/4 cup EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (8-ounce) package cream cheese, softened
2 Tablespoons strongly brewed coffee
1 1/2 cups heavy whipping cream

In large mixing bowl (I use Kitchenaid stand mixer), beat condensed milk, cream cheese and coffee until blended, about 4 minutes. Slowly add whipping cream and beat until stiff peaks form. Chill until ready to layer.

Espresso Sauce
1/2 cup strongly brewed coffee
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup salted butter

In a small saucepan, bring coffee and condensed milk to a slow boil over medium heat. Remove from heat; stir in butter. Whisk until butter melts. Cool. If chilled in the fridge, give it a quick stir before layering.

Instructions

Place 1 layer of cake in a 4-quart trifle dish; add 1/2 (about 1 1/2 cups) of the Creamy Coffee Filling. Drizzle with the Espresso Sauce. Repeat procedure with remaining cake layers, ending with a cake layer. Chill. Store covered in refrigerator.

Ideas

Drizzle Ghirardelli Caramel Sauce over the top of each Espresso Sauce Layer when layering your tiramisu.

Substitution: The original recipe calls for coffee liqueur for the cake and creamy coffee filling, but we think it has a better flavor using strongly brewed coffee instead of coffee liqueur.

I brew a 10 ounce strong coffee and chill it in the fridge before beginning each component.