CHOCOLATE TIRAMISU CAKE

Steps:

• Place rack in the center of the oven and preheat the oven to 350 degrees.
• Lightly mist a 13 by 9 inch pan with vegetable oil spray.
• Set pan aside.
• Place the cake mix, water, oil, eggs and vanilla in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
• The batter should look thick and well combined.
• Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
• Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed.
• Approximately 35 minutes.
• Remove the pan from the oven and allow it to cool.
• Prepare the syrup.
• Place the hot water, coffee powder and sugar in a small bowl and stir until the coffee and sugar have dissolved.
• Stir in the Kahlua.
• Using a drinking straw or a chopstick, poke holes in the cooled cake.
• Spoon the syrup over the cake so that it seeps down into the holes.
• Prepare the topping.
• Place the yogurt, cream cheese and confectioner's sugar in a bowl and blend on low speed until thick and well combined.
• Spread the topping over the cake out to the edges with a spatula.
• Refrigerate the cake.
• Shortly before serving, sift the cocoa powder over the top of the cake.
• Store this cake covered in plastic wrap in the refrigerator for up to 3 days.