Ingredients
- Cake
- 1 1
- box Betty Crocker® SuperMoist® butter recipe yellow cake mix
- 1 1
- cup warm water
- 1 1
- tablespoon instant espresso coffee granules
- 1/3 1/3
- cup butter, melted
- 3 3
- eggs
- Filling
- 1 1
- can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
- 1/2 1/2
- cup hot water
- 3 3
- tablespoons instant espresso coffee granules
- 1 1
- tablespoon dark rum or 1 teaspoon rum extract plus 2 teaspoons water
- Frosting and Garnish
- 1 1
- cup whipping cream
- 1/4 1/4
- cup powdered sugar
- 2 2
- oz semisweet baking chocolate, chopped, or 1 teaspoon unsweetened baking cocoa
Preparation
Step 1
Heat oven to 350°F (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 1-cup glass measuring cup, stir 1 cup 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 as directed on box for 13x9-inch pan. Cool in pan on cooling rack 15 minutes.
4 Meanwhile, spoon 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 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.