Ingredients: ⅛ cup butter,7 oz. condensed milk ( about ½ a can),½ cup white corn syrup,1 tsp unflavored gelatin powder,1 1/2 boxes chocolate cake mix,1 cup granulated sugar,2 cups heavy whipping cream,10 tbsp instant coffee,4 tbsp powdered sugar,4 tbsp cold water
Instructions:
- Make 3 cake layers: Follow the chocolate cake box instructions to make 3 layers ( add 1 boxes of mix so that you get 3 layers).
- Add the instant coffee directly to batter. Stir and let sit for a minutes so that coffee dissolves.
- Add to 3 8 inch cake pans, and bake according to box instructions.Once cool, place large plate on top of pan and then invert so that plate is on the bottom. Tap top of pan a few times and gently wiggle and remove pan from cake. Repeat for other 2 layers. Wrap in plastic wrap and place in fridge for at least 2 hours to overnight.Make caramel: In a small saucepan over medium low heat, add all ingredients. Stir and cook until a dark golden brown color, stirring frequently so it does not burn.
