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    Coffee Toffee Cake with Caramel Frosting


    Source of Recipe


    Linda's Busy Kitchen

    List of Ingredients




    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

    Recipe



    1 .
    Heat oven to 350°F (or 325°F if using dark or nonstick pan). Grease bottom
    only of 13x9-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.

    Tips from the Kitchen

    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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