Monday, August 8, 2011

Coffee Caramel Cake

This cake was AMAZING!!!  So moist, so coffeelicious, so caramely!!!!  YUMMMMMM!! (I just invented a few words there!  I'm ok with that, it's totally worth it!)  If you are a fan of cake, a fan of coffee, or a fan of caramel, this cake it definitely for you!  The absolute best part about this cake is how super duper easy it is to put together!  Your guests will be wowed!  How do I know this?!  I wowed my guests last night with it!  All 3 of them cleaned their plates! :)  They couldn't believe I made a cake in the slow cooker, but they were even more astonished at how great it came out!  Score!  ;)

I made my own frosting, BUT if you don't want to do that, just buy some frosting and mix in the instant coffee!  EASY PEASY.  However, I have to tell you, my frosting is AMAZING!  It does need to be refrigerated though, because it contains milk.

Ok, I'm getting right to it!!!  Again, you have GOT to try this!!!!

Coffee Caramel Cake

Ingredients:
1 White Cake Mix and all of the ingredients it calls for (I always substitute applesauce for the oil!)
2 Tbsp. Instant Coffee (I used decaf)
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

Directions:
Spray your slow cooker insert with non-stick spray.
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.
Doesn't that look pretty?

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!

*Disclosure - The opinions expressed here are purely my own.  I am not being paid, nor am I affiliated with the Crock-Pot Slow Cooker brand name.
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29 comments:

  1. CalypsoAugust 11, 2011 at 9:58 PM

    No you didn't!!! That looks amazing!!! My three favorite sins: caramel, coffee, cake!!!

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  2. Hope ComerfordAugust 11, 2011 at 10:19 PM

    LOL Calyso! Mine too!!!

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  3. JenniAugust 13, 2011 at 3:41 PM

    Can't go wrong with caramel, coffee, and cake! So my favs too! Can't wait to go shopping for the ingredients.... :)

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  4. JamieAnne of A Dash of DomesticAugust 14, 2011 at 5:45 PM

    Looks great! I love using my slow cooker in unexpected ways.

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  5. Hope ComerfordAugust 15, 2011 at 8:24 AM

    Thanks Jamie! Me too! ;)

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  6. Hope ComerfordAugust 15, 2011 at 8:24 AM

    Jenni....I totally agree!

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  7. MichaelAugust 16, 2011 at 3:21 PM

    do you use crockpot liners? How did you get your cake out?

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  8. BeejstephAugust 17, 2011 at 6:16 AM

    How do you get the Cake out of the Crock Pot in one Piece so you can Put it on a Plate to frost it??

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    Replies
    1. JoanJanuary 18, 2013 at 11:43 AM

      My question, too. My slow cooker is deep. I don't even think I could get it out in one piece after it cooled.

      Delete
    2. Hope ComerfordJanuary 21, 2013 at 10:28 PM

      You grease it REALLY well! Mine came out just fine. Loosen it around the edges with a knife and let it cool a bit before you try and take it out.

      Delete
  9. DawnAugust 17, 2011 at 7:11 PM

    Yes, yes, how did you get it out?! Can you make any kind of cake using the Crock-Pot? This may have opened up a whole new realm of possibility for me!

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    Replies
    1. SallyKSeptember 12, 2013 at 10:09 AM

      Line your slow cooker with foil and then spray it with non-stick spray of choice (just like a regular pan). Then just lift carefully holding on to the foil.

      Delete
  10. Hope ComerfordAugust 17, 2011 at 11:10 PM

    Ladies, no liners needed! Just spray your Slow Cooker insert with non-stick spray! Mine literally fell right out! :)

    Dawn, so far in my experience, yes ;) I will be trying more!

    ReplyDelete
  11. Joy BurkhartAugust 20, 2011 at 2:31 AM

    Hi Hope, This sounds amazing! 3 of my favorites, all in 1! Wow!
    I'm linking this to my blog:
    http://tomorrowsmemorieskjlb.blogspot.com
    Thanks much!
    XoXoXo
    Joy

    ReplyDelete
  12. Hope ComerfordAugust 20, 2011 at 9:16 PM

    Thanks Joy! :)

    ReplyDelete
  13. AnonymousAugust 22, 2011 at 1:40 PM

    This may sound like a stupid question, but do you cook with the lid on of off?

    ReplyDelete
  14. Joy BurkhartAugust 22, 2011 at 4:35 PM

    Hi Hope, I made this today, actually just got it out of the crock pot. It DID fall out! I put a platter over the top, flipped it over, and voila! I'm going to post it later tonight. The batter and the icing tasted just like caramel. UMM! I didn't have any of caramel sauce, tho', probably better that way. Thanks so much for this super easy recipe!
    XoXoXo
    Joy

    ReplyDelete
  15. Joy BurkhartAugust 22, 2011 at 4:39 PM

    Oh, about the lid. Put the lid on, but first put a layer of waxed paper between the insert and the lid. That way the condensation stays off the cake.
    Joy

    ReplyDelete
  16. Hope ComerfordAugust 22, 2011 at 5:23 PM

    Just like Joy said, cook it with the lid on.
    Great idea with the wax paper joy!! Can't wait to see your pictures!!!!

    ReplyDelete
  17. Joy BurkhartAugust 22, 2011 at 9:44 PM

    Hey there! Here's the link:

    http://tomorrowsmemorieskjlb.blogspot.com/2011/08/coffee-caramel-cake-minus-caramel.html

    Thanks again for a great recipe!

    Joy

    ReplyDelete
  18. Hope ComerfordAugust 24, 2011 at 10:03 PM

    Thanks Joy! The post looks great!!!!

    ReplyDelete
  19. AnonymousSeptember 12, 2012 at 8:14 AM

    this looks and sounds great...will have to try it, thanks

    ReplyDelete
  20. AnonymousOctober 4, 2012 at 7:20 PM

    In the PDF printable there is no mention of th esugar amoun tto use in th efrosting. I had to return to th emain page to find out.

    ReplyDelete
    Replies
    1. Hope ComerfordOctober 6, 2012 at 8:00 PM

      I see what you mean. Unfortunately, I have no control over that. It is a free button I add to my site so that you don't have to waste losts of ink. It must be a glitch. Sorry about the inconvenience.

      Delete
  21. AnonymousApril 6, 2013 at 7:35 AM

    I live in Uk, would love to try this recipe, but what do you mean by white cake mix, and what is Crisco?

    ReplyDelete
    Replies
    1. Hope ComerfordApril 7, 2013 at 9:48 PM

      Do you have boxed caked mixes in the UK? You would need a white cake mix, as opposed to chocolate or yellow. Crisco is a vegetable shortening. Hope that helps.

      Delete
  22. AnonymousApril 6, 2013 at 11:05 AM

    To "Anonymous" in UK - You really must live a deprived life! (Sorry, just kidding.) I'm not sure about white cake mixes being part of American culture, but Crisco definitely is! It is a vegetable shortening, and is of a solid consistency. There is also a "butter-flavored" Crisco, and I use it to make pie crust. Wish I could send you some, but don't think that's allowed. Good luck finding a substitute. - Iowa farm wife

    ReplyDelete
  23. FranOctober 15, 2015 at 3:07 PM

    Can you bake this in a cake pan?

    ReplyDelete

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