Make Ahead
15 servings | Prep Time: 25 Minutes | Start to Finish: 3 Hours 15 Minutes
1 Heat oven to 350° F. Grease bottom and sides of 13 × 9-inch pan with shortening or spray with cooking spray.
2 In large bowl, beat cake mix, butter, milk, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally, or until light and fluffy. Pour into pan.
3 Bake 30 to 35 minutes or until cake springs back when lightly touched. Cool 15 minutes.
4 With handle of wooden spoon (¼ to ½ inch diameter), poke holes halfway down into cake every inch, wiping spoon handle occasionally to prevent sticking if necessary.
5 In medium bowl, beat cream cheese on low speed 30 seconds. Gradually beat in ½ cup caramel topping and the coffee for 1 minute, scraping bowl occasionally, until smooth and creamy. Stir in espresso beans. Pour cream cheese mixture evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Cover loosely and refrigerate 2 hours or until chilled.
6 Spread Sweetened Whipped Cream over top of cake; drizzle with ¼ cup caramel topping. Just before serving, top with pretzels and espresso beans. Cover and refrigerate any remaining cake.
1 Serving: Calories 480; Total Fat 24g (Saturated Fat 14g, Trans Fat 0.5g); Cholesterol 105mg; Sodium 410mg; Total Carbohydrate 58g (Dietary Fiber 1g); Protein 6g Exchanges: 2 Starch, 2 Other Carbohydrate, 4½ Fat Carbohydrate Choices: 4
Sweet Secret Go ahead and make a yellow cake mix instead of the scratch cake; continue as directed in step 3. Use frozen (thawed) whipped topping for the Sweetened Whipped Cream in step 6.
Sweet Secret For cold strong coffee, make double-strength instant coffee or instant espresso. Cool in the refrigerator until ready to use.