Caramel Latte Cake

Ingredients:

(cake)
1 18.25 oz package butter cake mix
1 small package French vanilla pudding mix
1 cup full fat sour cream
1/2 cup brewed espresso (I just used dark coffee)
1/2 stick butter, softened
4 large eggs

(layer)
1 jar caramel

(topping)
2 cups whipping cream
1 cup powdered sugar
1 T vanilla

Directions:

preheat oven to 350 degrees. grease and flour 9 x 13 pan. combine all cake ingredients in large mixing bowl. slowly beat for 30 seconds to incorporate, then beat on high for 2 minutes. pour into pan and bake for about 35 minutes or until just set in the middle. cool cake in pan for 25 minutes. cake is heavy and will pull from the sides. spread 2/3 cup of caramel over the cake top. (I would recommend poking holes in the cake so the caramel would soak in instead of dripping off the sides!) continue to cool cake. place all topping ingredients in cool mixing bowl and whip on high until peaks form. spread over caramel layer. Enjoy! Cake is dense, rich and delicious!



(recipe taken from Piece de Resistance by Sandra Byrd)