Bake the Cake

• Prepare the cake mix according to package directions.
  
• Spread evenly onto a parchment-lined sheet pan.
• Bake at 350 for 15-18 minutes. Until just set. The cake will bounce back when you tap it with your fingers.
• Cool completely
• Using your serving dish to cut out rounds from the sheet pan
  

Make the Mascarpone Cream

• In a bowl, whip the cream with the mascarpone cheese, icing sugar and vanilla until smooth. You want a light, fluffy not overly sweet creamy thick icing.

Build the Layers

• In the same dish that you cut out the rounds with:
  
• Layer a piece of cake on the bottom
• Drizzle 1-2 Tbsp of Kahlua over the cake
• Spread 2 Tbsp of Mascarpone Cream
• Layer 2 - Another piece of cake
• Drizzle 1-2 Tbsp of Kahlua over the cake
• Spread 2-3 Tbsp of Mascarpone Cream - you want enough that your dish looks full.
  

Dust with Cocoa Powder

Chill

• Refrigerate for at least 4 hours, ideally overnight. This allows the cake to soak up the Kahlua and the layers to set beautifully