Dessert Sunday

I decided to make a Caramel Latte Cake. It came from Betty Crocker. Some of us liked it a lot and some not so much. It has a strong coffee flavor. Personally, I love it.


Cake
1 box yellow cake mix
1 1/4 c. warm water
1 T.instant espresso powder
1/3 c. butter,melted
3 eggs

Filling
1 can dulce de leche
1/2 c. hot water
3 t. espresso powder
1 T. dark rum or 1 t. rum extract
plus 2 t. water

Frosting and Garnish
1 c. whipping cream
1/4 c. powdered sugar
2 oz. semisweet bkg. choc,chopped, or
1 t. unsweetened bkg. cocoa

1. Heat oven to 350. Spray bottom only of 9x13 pan.

2. In large bowl, place cake mix. In cup, stir warm water and 1T. espresso powder until dissolved. Add espresso mixture, butter and eggs to cake mix.Beat until well mixed. Pour into pan.

3. Bake 30 to 35 mins. or until tooth pick comes out clean. Cool 15 mins.

4. Meanwhile, pour dulce de leche into medium microwaveable bowl. In small bowl, mix hot water, 3T. espresso powder and the rum;stir into dulce de leche until smooth. Microwave uncovered on high 2 to 3 mins.,stirring after 1 min. with wire whisk, until pourable. Set aside while cake cools.

5. Poke cake every 1/2 inch with wooden spoon handle. Pour dulce de leche mixture evenly over cake. Spread evenly with metal spatula. Cover. Refrigerate 2 hours.

6. Beat whipping cream and powdered sugar until stiff. Spread over cake. Sprinkle with chopped chocolate. Store covered in fridge.