Janet Burdie's Triple Layered Coffee Cloud: The original recipe

Ingredients
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CAKE:
1 (18.25 ounce) package moist white cake mix
4 cups of coffee
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
1 spoonful of cinnamon
FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
GARNISH:
fresh fruit to suit taste


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Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. 

Prepare the cake mix according to package directions. 
Divide two thirds of batter between 2 pans. 
Stir 1 cup of 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. 

Let the coffee cool completely.

To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone and 1/2 cup confectioners' sugar; beat just until smooth. 
Add cinnamon. 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 and 1/4 cup confectioners' sugar 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. Garnish with fruit.

Refrigerate at least 40 minutes before serving. 

