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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28 comments:

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

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

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

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

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    2. 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.

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  6. 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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    1. 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.

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  7. 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!

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  8. 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

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

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  10. 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

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  11. 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

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

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  13. 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

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

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  15. 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.

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    1. 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.

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

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    1. 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.

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  17. 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

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