Ingredients
1 cup buttermilk4 teaspoons instant coffee granules1/2 cup butter, softened1 cup packed brown sugar2 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour2 tablespoons cornstarch1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground nutmeg3/4 cup caramel ice cream topping, dividedFROSTING:1 tablespoon baking cocoa2 teaspoons instant coffee granules1/4 cup boiling water1/2 cup butter, softened1/4 cup confectioners’ sugar3/4 cup semisweet chocolate chips, melted
Preparation
Microwave buttermilk just until warmed, 30-45 seconds. Stir in coffee granules until dissolved.
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornstarch, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes.
Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Pour 1/2 cup caramel topping into holes. Spoon remaining caramel topping over cake. Cool completely.
For frosting, in a small bowl, stir cocoa and coffee granules into boiling water until dissolved; cool to room temperature. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Stir in melted chocolate and cocoa mixture until well combined. Frost cake.
