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1
Heat oven to 350 Fahrenheit.
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2
Grease bottoms only of 2 round, 8 1/2 or 9 1/2 in pans, with shortening.
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3
Lightly flour.
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4
Beat cake mix, water, oil, and eggs in large bowl with electric mixer on low speed 30 seconds.
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5
Beat on medium speed 2 minutes, scraping bowl occasionally.
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6
Pour into pans.
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7
Bake 29-39 min or until a toothpick inserted in center, comes out clean.
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8
Cool 10 minutes.
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9
Run knife around sides of pans to loosen cakes; remove to wire rack.
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10
Cool completely, about 1 hour.
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11
Meanwhile, stir sugar, rum, and coffee ( dry) in 1 qt saucepan, until coffee is dissolved.
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12
Heat to boiling, stirring occasionally, remove from heat.
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13
Cool completely.
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14
Make Mascarpone filling and chocolate ganache.
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15
Cut each cake layer horizontally to make 2 layers each.
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16
Brush about 1 tablespoon of rum mixture over cut side of each layer; let stand 1 minute to soak into cake.
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17
Fill each layer with about 2/3 cup mascarpone filling.
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18
Frost side and top of cake with chocolate ganache.
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19
Store I'm Refrigerator.
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20
*Mascarpone Filling *
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21
Beat all ingredients in medium bowl with electric mixer on low just until blended
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22
* Chocolate Ganache*
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23
Heat all ingredients in 1 qt saucepan over low heat, stirring frequently, until chips are melted and mixture is smooth.
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24
Refrigerate about 30 minutes, stirring occasionally, until slightly thickened
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25
*from Betty Crocker SuperMoist Cake Mix Recipes* April 2004 edition
