Coffee Caramel Cake

Coffee Caramel Cake

1 White Cake Mix and all of the ingredients it calls for (I always substitute applesauce for the oil!)
2 Tbsp. Instant Coffee
1/2 cup (approx.) Caramel Sauce (You may want more!!!)

Frosting:
1 stick butter, softened
5 Tbsp. Crisco
1 tsp. Vanilla extract
2/3 cup milk, slightly warmed
1 tsp. instant coffee
1 cup granulated sugar

Spray your slow cooker insert with non-stick spray.
I used my 6.5 Quart Crock-Pot Slow Cooker for this cake.
Make your cake according to the box directions and stir in the instant coffee until well-mixed.

Pour the batter into the slow cooker insert and then drizzle caramel over the top.

Cook on LOW for 3-4 hours. Time will vary by the size of your slow cooker. When the toothpick comes out of the center clean, it is cooked!

Let your cake cool on a platter.

To make the frosting:
Beat together the butter, crisco and vanilla until smooth.
Mix the instant coffee with the milk.
Alternately add the milk and sugar to the butter/crisco/vanilla mixture until very smooth. It could take up to 10 minutes.

Frost your cooled cake.

Cut and serve with more caramel drizzled over the top!
Enjoy!

Now this cake sounds really good, I love caramel and coffee too. Bet it would be tasty with my morning coffee.

This cake is looking very tasty. I never tried this before so thanks for sharing this recipe. I will surely try this today.

Can somebody tell me how many calories are in the Coffee Caramel?

If you are worried about calories, don’t make it.