Caramel Latte Cake

Caramel Latte Cake

The flavors of a coffeehouse favorite infuse a butter recipe yellow cake, rich filling and sweet frosting.

Prep Time

30

Minutes

Total Time

3:15

Hrs:Mins

Makes

16

servings

Cake
1
box Betty Crocker® SuperMoist® butter recipe yellow cake mix
1
cup warm water
1
tablespoon instant espresso coffee granules
1/3
cup butter, melted
3
eggs
Filling
1
can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1/2
cup hot water
3
tablespoons instant espresso coffee granules
1
tablespoon dark rum or 1 teaspoon rum extract plus 2 teaspoons water
Frosting and Garnish
1
cup whipping cream
1/4
cup powdered sugar
2
oz semisweet baking chocolate, chopped, or 1 teaspoon unsweetened baking cocoa
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  2. In large bowl, place cake mix. In 1-cup glass measuring cup, stir 1 cup warm water and 1 tablespoon espresso granules until granules are dissolved. Add espresso mixture, butter and eggs to cake mix. Beat with electric mixer on low speed 30 seconds; scrape bowl. Beat on medium speed 2 minutes longer. Pour batter into pan.
  3. Bake as directed on box for 13x9-inch pan. Cool in pan on cooling rack 15 minutes.
  4. Meanwhile, spoon dulce de leche into medium microwavable bowl. In small bowl, mix 1/2 cup hot water, 3 tablespoons espresso granules and the rum; stir into dulce de leche until smooth. Microwave uncovered on High 2 to 3 minutes, stirring after about 1 minute with whisk, until pourable. Set aside while cake cools.
  5. Poke cooled cake every 1/2 inch with handle end of wooden spoon. Pour dulce de leche mixture evenly over cake; spread mixture over top of cake with metal spatula to fill holes. Run knife around sides of pan to loosen cake. Cover; refrigerate 2 hours.
  6. In medium bowl, beat whipping cream and powdered sugar on high speed until stiff. Spread whipped cream evenly over chilled cake. Sprinkle with chopped chocolate. Store covered in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Place the cocoa in a tea strainer and lightly shake over the frosting to "dust" the top of the cake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 260mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 1g,
    • Sugars 29g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.