Recipe: Toffee Turvey Cake with Baked on Filling and Coffee Frosting (using cake mix)

TOFFEE TURVEY CAKE

FOR THE FILLING:
1/4 cup sugar
1/3 cup water
1 (14-ounc)e can sweetened condensed milk (NOT evaporated milk)
FOR THE CAKE:
1 pkg. Pillsbury Plus Yellow Cake Mix (yellow cake mix with pudding in the mix)
1 1/2 teaspoons instant coffee
1 cup milk
1/3 cup oil
3 eggs
FOR THE FROSTING:
1/2 teaspoon instant coffee
1/4 cup milk
4 3/4 cups powdered sugar, sifted
6 Tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla

Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; line with waxed paper, then grease bottom again.

FOR THE FILLING:
In small saucepan, combine all filling ingredients. Cook, stirring constantly, over low heat until mixture comes to a full boil. Allow to boil for 2 minutes. Pour into prepared pans. Let topping sit about 5 minutes.

FOR THE CAKE:
In large bowl; blend cake ingredients until moistened. Beat 2 minutes at highest speed. Spoon batter over set topping mixture in pans.

Bake at 350 degrees F for 25 to 35 minutes or until toothpick inserted in center comes out clean. Loosen cake from sides of pans and immediately invert layers onto cooling racks. Cool layers 10 minutes before removing waxed paper. Cool completely.

Place layers, filling sides together, on serving plate.

FOR THE FROSTING:
In small bowl, dissolve instant coffee in milk. Add remaining frosting ingredients; blend until moistened. Beat 2 minutes at highest speed. If needed, add a few more drops of milk for desired frosting consistency. Frost sides and top of cake.

Makes 12 servings.

High altitude directions: Above 3500 feet: Add 3 Tablespoons flour to dry cake mix. Increase milk to 1 cup plus 1 Tablespoon. Bake at 375 degrees F. for 25 to 35 minutes.

This cake recipe comes from a Pillsbury Plus Cake Mix recipe pamphlet.