Caramel Latte Cake

Name: Caramel Latte Cake
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 57 grams semisweet baking chocolate, chopped, or 1 teaspoon unsweetened baking cocoa; 79 milliliters butter, melted; 1 Tbsp dark rum or 1 teaspoon rum extract plus 2 teaspoons water; 380 grams can dulce de leche (caramelized sweetened condensed milk); 3 eggs; 1 Tbsp instant espresso coffee granules; 3 Tbsps instant espresso coffee granules; 59 milliliters powdered sugar; 118 milliliters hot water; 237 milliliters warm water; 237 milliliters whipping cream; 1 box Betty butter recipe yellow cake mix

Caramel Latte Cake might be just the dessert you are searching for. This recipe makes 16 servings with 249 calories, 3g of protein, and 13g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have semisweet baking chocolate, eggs, betty butter recipe cake mix, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Cake Mix

Espresso

Water

Equipment you will use

Measuring Cup

Bowl

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.

Ingredients you will need

Cake Mix

Espresso

Butter

Egg

Equipment you will use

Hand Mixer

Bowl

Pour batter into pan.

Equipment you will use

Frying Pan

Bake as directed on box for 13x9-inch pan. Cool in pan on cooling rack 15 minutes.

Equipment you will use

Wire Rack

Oven

Frying Pan

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.

Ingredients you will need

Dulce De Leche

Espresso

Water

Rum

Equipment you will use

Microwave

Whisk

Bowl

Poke cooled cake every 1/2 inch with handle end of wooden spoon.

Equipment you will use

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.

Ingredients you will need

Dulce De Leche

Spread

Equipment you will use

Spatula