After reading all the reviews, I was a little dissapointed with the cake. However, I think some of the success of the cake might depend on the cake mix you use. I used Betty Crocker SuperMoist White Cake Mix, and even after pouring the Kahlua/coffee mixture on the cake, it still seemed a little dry. I took the suggestions of former reviews and doubled the Kahlua to 2 Tbsp and left the coffee at 1/4 cup. But this was not enough for the whole cake. In the end, I used about 6 Tbsp and 3/4 cups of coffee (triple what the recipe called for), and while eating the cake I still felt like it could have used more of that mixture--it was still too dry and flavorless for my taste. The coffee flavor was barely discernable, even after doubling the instant coffee that was called for. My advice to someone making this cake would be to do two coffee layers, using a Tbsp of the coffee powder, and cater the amount of coffee/Kahlua mixture to the dryness/moistness of your cake. If you use the Betty Crocker mix like I did, use about 8 Tbsp Kahlua and 1 C coffee, maybe more. Soak it enough that it's super-moist, but not to the point that it falls apart. On a positive note, I didn't change the filling or the frosting much at all, and they turned out really good. If you like the Kahlua flavor, you should definately double that everywhere as it is so subtle in the final cake. Next time I make Tiramisu, I am going to try to do it from scratch.
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After reading all the reviews, I was a little dissapointed with the cake. However, I think...