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Best Tiramisu Ever!

From the kitchen of Shawn Kettner

1 Hot Milk Sponge Cake (see recipe below)
2/3 cup sugar
4 Tblsp. Instant Coffee Granules
4 Tblsp. rum
2 – 8 oz. packages softened cream cheese
½ cup powdered sugar
1 tsp. vanilla
2/3 – 1 cup Mini Chocolate Chips
1 cup whipping cream
2 Tblsp. Coffee Liquor
½ cup – 2/3 cup Mini Chocolate Chips (for top of cake)

Grease & flour a 9x9 inch pan (to make 9x13 size just double everything, including cake batter)

Place metal bowl and beaters into freezer to chill

Hot Milk Sponge Cake
2 Eggs
1 cup sugar
1 cup flour
1 tsp. baking powder
½ cup milk
2 Tblsp.butter

Beat eggs on high 4 minutes or until thick. Gradually add sugar, beat on medium for 4-5 minutes or until fluffy. Add flour & baking powder. Beat on low just until combined. Heat & stir milk & butter until butter is melted. Add to batter beating until combined.

Pour batter into prepared pan & bake at 350 degrees for about 25-30 minutes or until toothpick comes out clean. Let cool 10 minutes. Then remove from pan & cool completely. Once cake is cool, cut it into 2 separate layers of about equal size.

For Syrup
In a saucepan, combine 2/3 cup sugar, coffee granules, & 2/3 cup water. Cook over medium heat, stirring constantly until it boils. Boil 1 minute then remove from heat. Stir in 4 Tblsp. rum then cool completely.

For Filling
Beat together cream cheese, powdered sugar, & vanilla. Stir in 2/3- 1 cup Mini Choc. Chips.

Whip Cream with coffee liquor.

To assemble:
Put 1 layer of the cake back into the pan. Brush or drizzle with ½ of the coffee mixture.
Spread with ½ of the cream cheese mixture.
Repeat layers and top with whipped cream.
Sprinkle with remaining chocolate chips is desired.
Cover with plastic wrap and chill completely.
It is good the day you make it, it is fabulous the next day!

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