Coffee Caramel Cake (minus the Caramel)

Hey there,

Linking this with Bunny Jean's Decor and More Bunny Hop!
                  

Remember the post I had, Saturday I think it was, about the fabulous recipe for Coffee Caramel Cake in the crock pot?  I'd found it at A Busy Mom's Slow Cooker Adventures.  Well, I made it today!  It was so super easy and delicious!

source:  A Busy Mom's Slow Cooker Adventures

I'll let you get the recipe from Hope's blog, but give an overview here.  You need a box of white cake mix (I used Betty Crocker French Vanilla), the normal items found on the box to make the cake (1/3 cup vegetable oil, 1 1/4 cup water, 3 eggs), and 2 T. instant coffee granules.  You'll need some cooking spray, like PAM - I used Wal-mart's cheaper, yet just as effective, Great Value brand.  Spray the inside of the crock pot insert WELL.  I was so intent on the sides, I didn't spray the bottom as well as I should have.  It stuck just a little bit, not much, but I wanted it to be so perfect! Ah, well...that's the story of an imperfect perfectionist!

Hope's recipe calls for caramel sauce, but I didn't have any on hand, so I just left it out. 

Oh, here in Indiana, caramel is pronounced CARMEL. Not Car-MEL, like in California, but CAR-mel.  Just to letcha know...

Back to the cake - make the cake batter just like you would normally.  Add 2 T. (tablespoons) instant coffee granules and mix in.  You might have some specks of coffee showing, that's ok. 

Pour the batter into the crock pot insert gently.  You don't want it to splash up onto the sides (or yourself!). 

Tear off a sheet of waxed paper (I used Cut-Rite) bigger than the lid bottom.  Place on top of the insert, then place lid on top of the waxed paper.  This will keep condensation from getting on the cake.

I don't know what size my crock pot is, but it took 3 hours to "cook."  I had started it at 1 PM this afternoon, and unplugged it at 4 PM.  I left the cake in there while I was making supper, finally checking to see if it was done about 25 minutes later.

It was, so I put a platter over the insert and flipped everything over.  The cake PLOPPED onto the platter, no problems, except for that little bitty place in the center.  SPRAY, SPRAY, SPRAY!

Look at that beautiful carmel color!

After I'd gotten the cake batter into the crock pot, I thought I'd be smart and make the icing. I'd remembered Hope's admonition to keep the finished cake in the fridge because the icing has milk in it, ok?  Well, after I made her wonderful icing, I put it into the fridge, thinking I'd be ahead of the game.  WRONG-O, Mary-Lou! 

Here's what you need for the icing...just do it when the cake is completely cooled.  Doing ahead doesn't help!  Trust me!

After the cake had cooled, I took out the icing and it was hard as a rock (almost)!  I stirred it up and it was a terrible mess.  Everything was separating, I was just sick!  Well, I went ahead and iced the cake as best I could.  When I tried to smooth out an area, all I did was pull the icing away from that part of the cake.  I found a light touch did help.

I put it back in the fridge for awhile, to set up a bit.  Hubby was calling for his cake, and he wanted to eat it, too! Imagine! LOL! 

I cut a couple of pieces for us, and Wow!  It tasted just like carmel (not caramel).  Even without the extra sauce.  I can imagine how great it would be with the sauce.

You just have to try this one!  Go check out A Busy Mom's Slow Cooker Adventures for the full recipe.  Enjoy!

(All the photos, except the first one from Hope's blog, are my doin'.  Kinda hard to mix and take pictures, too.  Can't blame any one but me!)

I'm linking this to Debbiedoo's Newbie Linky Party Every Monday.  I'm running a bit late with this one, but you could still link up, too!  There're still 3 hours left in the day here! 



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Take care and God Bless!

XoXoXo