DO NOT use the ingredients listed below PLUS whatever the box says. Follow the recipe.

Preheat the oven to 325 degrees F.

Spray 9 X 13 baking pan with baking spray. Set aside.

Place cake mix, four, and sugar into the bowl of stand mixer. Mix just until combined.

Add water, yogurt, eggs, oil, and vanilla.

Mix on low speed until combined.

Turn the mixer to medium speed and mix for 2 minutes.

Pour into prepared pan and place in preheated 325 degrees F oven.

Set time for 45 minutes. If you begin to smell the cake before the timer goes off, check the cake by sticking a toothpick in the center. If it comes out clean or with just a few crumbs but no wet batter, the cake is done, and it needs to be removed from the oven.

Once the cake is baked, remove it from the oven and allow it to cool completely.

Remove the cake from the pan by inverting it onto a cookie sheet, a cooling rack, or a cake board nig enough to hold the cake.

Evenly slice the cake horizontally into 2-9X13 pieces.

Gently pick up the bottom of the cake, which is now the top slice and place it back into the pan cut side up. Set aside until you make the filling.

Add the heavy cream to a bowl and beat on high with an electric mixer until it holds medium peaks.

In a separate large mixing bowl, combine the mascarpone cheese, the powdered sugar, and the vanilla. Mix on low until it is completely smooth.

Fold in the whipped cream until it is well combined.

Combine the espresso soak ingredients in a small bowl.

Use half of the espresso/coffee mixture and brush it over the first cake layer as evenly as possible.

Top with half of the mascarpone cheese mix.

Gently lift the other cake piece and place it on top of the mascarpone, cut side up.

Brush the remaining sweetened espresso/coffee over the cake.

Top with the remaining mascarpone.

Dust the top of the cake with cocoa powder.

Decorate with chocolate curls, chopped chocolate, and/ or chocolate-covered espresso beans if desired.