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
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!!!!!)
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 Programmable 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.
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!
*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.