Sorry it's been such a long while. But life sometimes gets to you like that. I thought I would restart with a rockin' cake recipe! Enjoy!
1/4 cup instant coffee granules or crystals
1/4 cup boiling water
1 box Moist white cake mix
1 cup water
1/3 cup vegetable oil
1 container (1 lb) vanilla frosting
1/4 cup caramel topping
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In small bowl, dissolve coffee granules in boiling water.
In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pan.
Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Bake 33 to 38 minutes.