Caramel Latte Cake

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

–

Save & Share

Servings 16

false

( 3 ) Ratings

3 Ratings

5 Stars 25%

4 Stars 25%

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

fbf323f7-d980-4b97-934b-a62b6bc08be2

ingredients 12
Prep Time 30 min
Total Time 3 hr 15 min

Ingredients

Cake

1: box 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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.

EXPERT TIPS

toggle

Expert Tips

Place the cocoa in a tea strainer and lightly shake over the frosting to "dust" the top of the cake.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 260mg; 260%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 1g 1% Sugars 29g 29% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 6%;

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;