2 tsp. ~ vanilla extract
unsweetened cocoa powder
5. Remove cakes from oven and press tops with lightly floured mini-tart shaper to make slight indentations. If you do not own a tart shaper, the top of a wine stopper works great!
6. Cool for a few minutes & remove from pan to wire rack.
7. Brush tops with coffee liqueur*** and cool completely. (If you do not have coffee liqueur, follow the recipe for the imitation non-alcoholic version)
9. First pipe the cheese filling over cakes, then pipe whipped topping over filling. Dust with cocoa powder, if desired. **Coffee Liquer Substitution: 1/4 cup water, 1/4 cup sugar, 1 tbsp. coffee granules, 1 tsp. rum extract. This makes more than you will actually need. Combine all in a glass bowl and microwave 1-2 minutes and let cool.