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Coffee-Toffee Cake with Caramel Frosting

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  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 15
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Quick and easy, this homey cake is rich in coffee, toffee and caramel flavors.
By Betty Crocker Kitchens
Updated Aug 30, 2011
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Ingredients

  • 1/4 cup instant coffee granules or crystals
  • 1/4 cup boiling water
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/4 cup caramel topping
  • 3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan. 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, then on medium speed 2 minutes, scraping bowl occasionally. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For an Irish cream cake, substitute 1/4 cup Irish cream liqueur for the caramel topping.

Nutrition

Nutrition Facts are not available for this recipe
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