Easy Caramel Latte Cake

Recently read some light inspirational fiction, Pièce de Résistance by Sandra Byrd, and came across this amazing cake recipe. From the moment it was mentioned in the book, I was salivating for a piece of this cake. Although this book isn't one I would add to my library (not that it was offensive, just not much to it), this recipe is definitely one I will use over and over again! Chris liked it so much he had two pieces after dinner tonight!

From the Bakery of Lexi Stuart: Easy Caramel Latte Cake

CAKE:
1 18.25 ounce package yellow
or golden butter cake mix
1 small package French vanilla instant pudding mix
1 cup full-fat sour cream
1/2 cup brewed espresso
1/2 stick butter, softened
4 large eggs

Preheat oven to 350 degrees. Have all ingredients at room temperature. Grease and fl our a 9x13 pan, or spray with nonstick cooking spray. Combine all cake ingredients in a large mixing bowl. Slowly beat for 30 seconds to incorporate, then beat on high for 2 minutes. Pour into pan and bake for about 35 minutes, or until just set in the middle. Cool cake in pan for 25 minutes. Cake is heavy, and will pull away from the sides of the pan. Spread 2/3 cup of caramel over the cake top.

LAYER:
1 jar of high-quality caramel

TOPPING:
2 cups whipping cream
1 cup powdered sugar
1 T vanilla

Place all ingredients in cool bowl and mix on high until cream holds soft
peaks. When cake is completely cool, spread topping over caramel,
or serve slices of cake with topping mounded on top.

I used two round pans instead of a 9x13 and baked them for about 30 minutes. Since I have no clue how to make expresso, I just used strong coffee (I couldn't really taste any coffee in the cake so maybe I'll make even stronger coffee next time). Also, I thought the topping was too sweet so I may cut some of the sugar next time I make it. You MUST make this cake! Absolutely delicious.