Ingredients
1/4
cup instant coffee granules or crystals
1/4
cup boiling water
1
box Betty Crocker™ Super Moist™ white cake mix
1
cup water
1/3
cup vegetable oil
3
eggs
1
container Betty Crocker™ Rich & Creamy vanilla frosting
1/4
cup caramel topping
3
bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan. In small bowl, dissolve coffee granules in boiling water.
In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.
