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Another expression of a Heavenly Italian dessert!

Serves 8
•1 18 1/2 oz. Duncan Hinesฎ moist chocolate cake mix
•1 Tbls. butter
•1 Tbls. flour
•6 large egg yolks
•1/2 cup sugar
•2/3 cup Marsala wine
•2 8oz. pkgs. cream cheese [room temperature] (Use Italian Marscapone if you can find it
•1/2 cup sour cream
•1 cup whipping cream, chilled
•1/2 cup water
•2 1/2 Tbls. espresso powder [instant]
•2 Tbls. coffee liqueur
•1/2 cup semi-sweet chocolate shaved or grated

•Preheat oven to 350 degrees. Butter and flour a 9 inch cake pan with 1 1/2 inch sides. Prepare cake mix according to directions. Pour 3 cups of batter into the cake pan. bake until done, about 20 minutes. Invert cake onto rack and cool completely.

•Whisk egg yolks and 1/2 cup sugar in the top of a double boiler. Gradually whisk in the Marsala wine. Whisk over boiling water in double boiler until the mixture triples in volume and a thermometer registers 160 degrees, takes about 4 minutes. Remove top of double boiler and set aside until mixture comes to room temperature. Whisk occasionally while cooling.

•With an electric mixer, beat the cream cheese and the sour cream in a large bowl until fluffy. Gradually beat in the Marsala wine mixture. Using and electric mixer with clean dry beaters, beat the cream and 2 tablespoons of sugar until stiff peaks form. Gently fold whipped cream into the cream cheese mixture in two additions.

•In a small bowl, stir in water, espresso coffee, coffee liqueur and 1 tablespoon sugar until espresso and sugar dissolve. Using a serrated knife, cut the cake in half horizontally until you have two 9 inch layers. Take one cake piece and brush the cut side with 1/4 of the espresso mixture. Place this pice , espresso side down in a 9 inch diameter souffle' dish. Brush the top of that piece of cake with 1/4 of the espresso mixture. Spread the cheese mixture over the cake. Brush the cut side of remaining piece of cake with 1/4 of the espresso mixture. Place espresso side on top of the cheese mixture. Brush the top of the cake with the remaining 1/4 of the espresso mixture. Sprinkle chocolate over the top of the cake and refrigerate overnight.

Nutritional analysis per serving: 348 Calories; 24g Fat[ 62 % calories from Fat]; 4g. Protein; 28gCarbohydrate; 214 mg. Cholesterol; 48mg. Sodium

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