Caramel Latte Icebox Cake Recipes

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CARAMEL LATTE CAKE



Caramel Latte Cake image

Make and share this Caramel Latte Cake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 3h5m

Yield 16 serving(s)

Number Of Ingredients 12

1 (18 ounce) box yellow cake mix with pudding
1 1/4 cups warm water
1 tablespoon instant espresso, coffee granules
1/3 cup butter or 1/3 cup margarine, melted
3 eggs
1 (13 1/2 ounce) can 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
1 cup whipping cream
1/4 cup powdered sugar
2 ounces semisweet baking chocolate, chopped or 1 teaspoon cocoa

Steps:

  • 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.

Nutrition Facts : Calories 262.7, Fat 14.4, SaturatedFat 7.6, Cholesterol 65.4, Sodium 275, Carbohydrate 30.6, Fiber 0.4, Sugar 18, Protein 3

CARAMEL LATTE CAKE



Caramel Latte Cake image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 cup warm water
1 tablespoon instant espresso coffee granules
1/3 cup butter, melted
3 eggs
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
1 cup whipping cream
1/4 cup powdered sugar
2 oz semisweet baking chocolate, chopped, or 1 teaspoon unsweetened baking cocoa

Steps:

  • Heat oven to 350°F (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 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.
  • Bake as directed on box for 13x9-inch pan. Cool in pan on cooling rack 15 minutes.
  • 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.
  • 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.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 29 g, TransFat 0 g

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