Caramel Latte Cake

"Coffeehouse flavor in a cake that starts with cake mix! Recipe is from Pillsbury."
 
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Ready In:
3hrs 5mins
Ingredients:
12
Serves:
16
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ingredients

  • Cake

  • 1 (18 ounce) box yellow cake mix with pudding
  • 1 14 cups warm water
  • 1 tablespoon instant espresso, coffee granules
  • 13 cup butter or 1/3 cup margarine, melted
  • 3 eggs
  • Filling

  • 1 (13 1/2 ounce) can dulce de leche (caramelized sweetened condensed milk)
  • 12 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
  • 14 cup powdered sugar
  • 2 ounces semisweet baking chocolate, chopped or 1 teaspoon cocoa
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directions

  • Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • In large bowl, place cake mix. In 2-cup glass measuring cup, stir 1 1/4 cups 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.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on cooling rack 15 minutes.
  • Meanwhile, pour 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 wire whisk, until pourable. Set aside while cake cools.
  • 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.
  • 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.

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Reviews

  1. I needed to do something with a can of dulce de leche, and found this recipe. It was wonderful. I accidentally put in too much rum extract, but it was still very good.
     
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RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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