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!!!)
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!