Deep-dish Mocha Tiramisu

Ingredients

• 1 can (14-ounce) Eagle brand sweetened condensed milk (not evaporated milk)
• 1 pkg (18.25-ounce) chocolate cake mix with pudding
• 1 cup water
• 2 large eggs
• ½ cup vegetable oil
• ½ cup coffee liqueur
• chocolate-covered coffee beans

Creamy coffee filling

• ¼ cup reserved Eagle brand sweetened condensed milk (not evaporated milk)
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons coffee liqueur
• 1½ cups whipping cream

Espresso sauce

• 1 cup water
• ½ cup ground espresso
• 1 (14-ounce) can Eagle brand sweetened condensed milk (not evaporated milk)
• ¼ cup (½ stick) butter or margarine

Directions

1. Preheat oven to 350°F.
2. Grease 5 (8-inch) round cake pans.
3. Reserve ¼ cup eagle brand for creamy coffee filling.
4. In large bowl, beat ¾ cup eagle brand, cake mix, water, eggs and oil until blended.
5. Pour 1 cup batter into each prepared pan.
6. Bake at 350°F for 13 to 14 minutes.
7. Cool in pans on wire racks 10 minutes.
8. Remove from pans; cool completely on wire racks.
9. Prepare creamy coffee filling and espresso sauce.
10. Brush each cake layer evenly with liqueur.
11. Place 1 layer in 4-quart trifle dish or bowl; top with 1½ cups creamy coffee filling.
12. Drizzle with ½ cup espresso sauce.
13. Repeat procedure with remaining cake layers, 1 cup chocolate filling, and ¼ cup sauce, ending with cake layer.
14. Garnish with chocolate-covered coffee beans.
15. Chill.
16. Store covered in refrigerator.

Creamy coffee filling

1. In large bowl, beat first 3 ingredients until blended, about 4 minutes.
2. Add whipping cream and beat until stiff peaks form.
3. Chill, if desired.

Espresso sauce

1. In small saucepan over medium heat, bring 1 cup water and ground espresso to a boil.
2. Remove from heat and let stand 5 minutes.
3. Pour mixture through fine wire-mesh strainer; discard grounds.
4. In small saucepan over medium heat, combine espresso and eagle brand.
5. Bring to a boil.
6. Remove from heat, stir in butter.
7. Cool.