Best Coffee Cake With Caramel Frosting Recipes

COFFEE CAKE WITH CARAMEL FROSTING

Coffee Cake With Caramel Frosting image

Make and share this Coffee Cake With Caramel Frosting recipe from Food.com.

Provided by mer5901

Categories Breads

Time 53m

Yield 15 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup instant coffee granules
1/4 cup boiling water
1 (18 ounce) box white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 (1 lb) container vanilla frosting
1/4 cup caramel topping
2 (1 1/2 ounce) bars chocolate-covered english toffee bars, coarsely chopped

Steps:

Heat oven to 350 F (or 325 F if using dark or nonstick pan). Grease bottom only of 13x9 inch pan with shortening or cooking spray.
In small cup, 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. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. 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 at room temperature.

Nutrition Facts : Calories 375.1, Fat 16.2, SaturatedFat 3.4, Cholesterol 45.1, Sodium 333.8, Carbohydrate 54.8, Fiber 0.4, Sugar 41, Protein 3.2

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