My mother recently gave me a basic caramel cake recipe to make but I knew I could put a little coffee inspired twist on it. Even though it is the middle of summer and it’s so hot here in Louisiana my family and I like to enjoy coffee all year-long. With the help on International Delights I turned this otherwise boring caramel cake recipe into a caramel coffee cake to remember.

At Walmart I found all three flavors of International DelightIced Coffee, Original, Vanilla, and Mocha. I decided to pick up the Original but will be back to try the Vanilla sometime soon. I’ve already tried Mocha, my husband and I created a really yummy coffee drink using it last week #IcedDelight.

Right next to the iced coffee I noticed my Walmart had finally stocked more flavors of International Delight Gourmet Coffee Creamer. I kind of did a mini jump for joy right there in the store. I quickly grabbed for the Hershey’s Chocolate Caramel International Delight Creamer. My family loves anything caramel, the Hershey’s Chocolate was just an added bonus. Soon there will be nothing but International Delight creamers in my fridge and no room for nothing else, but I don’t mind, this creamer is delicious.

Once I got home I pulled out my caramel cake recipe and it didn’t take long before I knew where I would substitute in some iced coffee and creamer to make this recipe truly unique and hard to forget. I would leave out the milk and instead use Iced Coffee. For the icing I would cut down the 1 cup of heavy whipping cream to 1/2 cup and use 1/2 cup of creamer. I think I’ve only ever made one other cake from scratch, luckily I had a sifter on hand and just about everything I needed. I had to send my husband back to Walmart because he used my brown sugar a few days earlier and forgot to tell me.

I never knew how much work sifting flour and brown sugar together would be. I lack the upper arm strength that is needed. I kindly asked my husband to do the sifting for me, he did and I took a break. If I had to do the sifting I would probably still be in the kitchen sifting away. Thank goodness for husbands with strong forearms.

Here I am with my little helper. Making the caramel sauce was the fun part, mostly due to the fact that it was time to play with the Hershey’s Chocolate Caramel International Delight Creamer.

Here you have it, my homemade Caramel Coffee Cake with a Twist. The twist being International Delight Iced Coffee and creamer. I’ve never made homemade caramel sauce before, it was easy and I plan on seeing what else I can create.

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What does summer mean to you and your family and how much you love drinking and serving iced coffee treats?

Caramel Coffee Cake

Print recipe

Ingredients

1 3/4 cup all-purpose flour
1 cup packed brown sugar
1/2 cup butter (softened )
2 eggs
1/2 cup Original International Delight Iced Coffee
1/2 teaspoon salt
1 3/4 teaspoon baking powder
1 teaspoon vanillia extract
2 cups packed brown sugar
1/2 cup heavy whipping cream
1/2 cup Hershey's Chocolate Caramel International Delight Creamer

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Step 2
Sift the flour before measuring then resift with the 1 cup of the packed brown sugar.
Step 3
Add the butter or margarine, eggs, International Delight Original Iced Coffee, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. Pour batter into the 9x13 inch pan.
Step 4
Bake at 350 degrees F (175 degrees C) for 30 minutes or until a cake tester comes out clean. Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. Remove each piece to be served, add whip cream and drizzle with caramel icing, serve.
Step 5
To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining cups of brown sugar, International Delight Hershey's Chocolate Caramel Creamer, and the heavy whipping cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees F (113 to 115 degrees C). Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 110 degrees F (55 degrees C). Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Add a little whip cream to the top, drizzle with caramel icing and serve.

Disclosure: I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™ and International Delight #IcedDelight #CBias #SocialFabric. All opinions are my own.