Coffee Cake With Caramel Frosting Food

COFFEE-TOFFEE CAKE WITH CARAMEL FROSTING

Coffee-Toffee Cake with Caramel Frosting image

Quick and easy, this homey cake is rich in coffee, toffee and caramel flavors.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 2h

Yield 15

Number Of Ingredients 9

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 container 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:

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.
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.
Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.

Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 39 g, TransFat 3 g

BUTTERMILK CAKE WITH CARAMEL ICING

Buttermilk Cake with Caramel Icing image

This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. -Anna Jean Allen, West Liberty, Kentucky

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
2-1/3 cups sugar
1-1/2 teaspoons vanilla extract
3 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
ICING:
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1 cup confectioners' sugar

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.

Nutrition Facts : Calories 419 calories, Fat 17g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 230mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.