How to make it

  • Preheat oven to 350 degrees F. Then, grease 2 (8-inch) round cake pans. Beat 3/4 cup condensed milk, cake mix, water, eggs and oil on low setting, in a large bowl, until blended well. Now pour half of the batter into each pan. Bake at 350 for 25-30 minutes. Cool in the pans on wire racks for 10 minutes. Now, remove from the pans and cool. Cut each cake into half (making 4 cake layers). Then, make the Creamy Coffee Filling and Espresso Sauce. Brush each layer of cake evenly with coffee liqueur. Put 1 layer in a 4-qt bowl or trifle dish and drizzle with 1/3 of the Espresso Sauce. Then, top with 1/3 of the Creamy Coffee Filling. Repeat that process with remaining cake layers, ending with a cake layer. Garnish the top with chocolate-covered coffee beans (this set optional) or confectioners sugar and chill. Store the cake covered in the refrigerator.
  • Creamy Coffee Filling: Beat first 3 ingredients until well blended, in a large bowl. Fold in the whipped cream. (Chill, if preferred).
  • Espresso Sauce: Combine water and espresso in a small saucepan and bring it to a boil. Now, lower the heat and mix in condensed milk. Over a medium heat, cook and stir the mixture until it reaches a boil. Finally, remove it from the heat, mix in the butter, and cool.

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