| 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 |
| 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. |
| Bake 33 to 38 minutes. |
|
| For an Irish Cream Cake, substitute 1/4 cup Irish cream liqueur for the caramel topping. |
Nutrition Information:
390 ( 160); 18g ( 5g, 3g); 45mg; 360mg; 55g ( 0g, 39g); 3g 2%; 0%; 4%; 4% 1 ; 2 1/2 ; 0 ; 3 1/2 3 1/2