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Coffee-Toffee Cake with Caramel Frosting

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Coffee-Toffee Cake with Caramel Frosting
  • 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 flavours.
Jan 12, 2018

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 Betty Crocker™ Creamy Deluxe™ vanilla frosting
  • 1/4 cup caramel topping
  • 3 bars 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.

Expert Tips

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

Nutrition Information

390 Calories, 18g Total Fat, 3g Protein, 55g Total Carbs, 39g Sugars

Nutrition Facts

Serving Size: 15
Calories
390
Total Fat
18g
Saturated Fat
5g
Trans Fat
3g
Cholesterol
45mg
Sodium
360mg
Total Carbs
55g
Dietary Fiber
0g
Sugars
39g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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