Caramel Latte Cake

Total Time: 3 hrs 5 mins Preparation Time: 2 hrs 30 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 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

Recipe

• 1 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.
• 2 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.
• 3 bake 30 to 35 minutes or until toothpick inserted in center comes out clean. cool cake in pan on cooling rack 15 minutes.
• 4 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.
• 5 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.
• 6 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.