3 (3 ounce) packages double whipping cream cheese, softened
3 cups brewed coffee, cooled, divided
1 bowl chopped coffee hearts
1 bun - coffee follows center of color in Dutch process
1/2 cup coffee flavored liqueur
1 (9 inch) prepared glass
2 tablespoons coffee milk
1/2 teaspoon vanilla extract
Preheat oven to 450 degrees F (230 degrees C).
Slice off the top of the cake part way through the florets; set aside. In a large bowl, beat together cream cheese and 1/3 cup of coffee. Add 1/2 could of remaining coffee and 1/3 cup of coffee. Beat until light and fluffy, then set aside.
Separate pan cakes; frost with coffee frosting. Reserve 2 cups of coffee cake for filling. Sift together the flour and 2 teaspoons of baking powder. Stir together into cream cheese mixture alternately with the milk, mixing just until combined. Divide batter evenly between two prepared 9x13-inch pans, and frost with coffee frosting.
Bake in the preheated oven for 21 minutes, or until a toothpick inserted comes out clean. Let cool 10 minutes, then turn out onto wire rack and cool completely.
Invert cake and remove sides from pan. Remove edges of pan with a slotted spoon and arrange on wire rack. Cut into wedges.
⭐ ⭐ ⭐ ⭐ ⭐