Coffee-Toffee Cake with Caramel Frosting

Quick and easy, this homey cake is rich in coffee, toffee and caramel
flavors.

1/4 cup instant coffee granules
1/4 cups boiling water
1 box Betty Crocker® SuperMoist® white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1/4 cup caramel topping
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely
chopped

1. Heat oven to 350°F (or 325°F if using dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening or cooking spray.
2. In small cup, dissolve coffee granules in boiling water.
3. In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
5. In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature.

High Altitude (3500-6500 ft):
Bake 33 to 38 minutes.

Variation: For an Irish Cream Cake, substitute 1/4 cup Irish cream liqueur for the caramel topping.
Prep: 15 min
Start To Finish: 2 hr
15 servings

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