8 teaspoons coffee-flavored liqueur kahlua® (such as )
3 tablespoons confectioners' sugar
2 eggs
3 tablespoons brown sugar light packed
1 cup mascarpone cheese
16 ounce pound cake mix
1 teaspoon vanilla extract
0.8 cup water
1 tablespoon ground espresso finely
Equipment
bowl
frying pan
baking sheet
oven
wire rack
loaf pan
toothpicks
melon baller
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan.
Beat cake mix, water, and eggs in a bowl on low speed for 30 seconds, then on medium speed for 3 minutes.
Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Stir together espresso, coffee liqueur, and brown sugar in a small bowl. Stir together mascarpone, confectioners' sugar, and vanilla in a separate bowl until smooth; stir in espresso mixture.
Crumble pound cake into crumbs in a large bowl. Stir mascarpone mixture into cake crumbs until no crumbs remain; you may need to use your hands.
Scoop small balls of the mixture with a melon baller or spoon.
Roll into balls; place on a baking sheet. Chill in the refrigerator for at least 2 hours before serving.
