Tiramisu Layer Cake

So this is amazing.  Many thanks to Lauren for bringing it to my attention and to allrecipes.com for the original recipe (which I modified very slightly).

Cake:
1 vanilla cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
2 tablespoon coffee flavored liqueur (divided)
1 tablespoon flour

Filling
8 oz mascarpone cheese
1/2 cup powdered sugar
2 tablespoons coffee liqueur

Frosting
2 cups heavy whipping cream (you could probably use a little less
1/4 cup confectioners sugar
2 tablespoons (generous tablespoons) coffee liqueur

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans - if you don't have 3 pans, its not too tedious to cook them one at a time. . . that's what I did.

2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee, 1 Tablespoon coffee liqueur and 1 Tablespoon flour into remaining batter; pour into remaining pan.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean (watch this closely - in my oven 20 mins was PLENTY). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

5. In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. refrigerate till needed.

6. Frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.