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    COFFEE TOFFEE CAKE w/Frosting


    Source of Recipe


    BBR

    Recipe Introduction


    From the Betty Crocker website

    List of Ingredients




    1/4 cup instant coffee granules or crystals
    1/4 cup 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

    Recipe



    1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In small bowl, dissolve coffee granules in boiling water.
    2. 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 (batter will be lumpy). Pour into pan.
    3. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
    4. In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature.

 

 

 

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