this cake ROCKS!!!! My family loves it, I just made it tonite, and filled with chocolate mousse with the bc and it is almost gone!!! i made 8X3 double layer. SMELLS devine!!!!!
I added it to both!!!! It was GOOD!!!!!!! I want to try the other flavors......you know what is funny I dont even dring coffee!!!!!!! LOL.....
I have a few questions. Lately I've been adding coffee creamer to my buttercream (mix powdered coffee creamer with water). As far as adding the coffee creamer to the cake batter, is it best to make sure the coffee creamer flavors in both the cake batter and the buttercream match each other? Also, would you also add french vanilla flavored coffee creamer in both french vanilla cake mix and buttercream? What flavors do you add for chocolate cakes?
Puzzlegut..I know they make chocolate coffeemate creamer. Not sure that it would add much to the cake. The way I doctor my Betty Crocker Chocolate Fudge cake is by squeazing a few big circles of Hershey's chocolate syrup into my batter before mixing. Adds a lot of extra chocolaty fudge flavor, and adds more moistness to the cake. Makes a very rich, moist chocolate cake.
What kind of fillings would be good with the caramel and vanilla creamer? Besides caramel? I need to make a cake this week and this sounds perfect... would any kind of fruit filling go with that?
How about apple filling?? Yum ... it would be perfect for fall, just like a caramel apple!! 
I am planning on making the caramel with the eagle brand condensed milk. Can this caramel be made in advance of filling/icing a cake? I would like to make it tonight and fill the cake tomorrow. Should I refrigerate the carmel (and warm prior to use) or leave at room temperature if made in advance? 
Apple filling does sound good! I need that recipe!! 
Yum....caramel with apple filling. That will be my next cake!!!! Thanks for sharing that idea!!! I can just smell the caramel and apples!!
I made a cake for my parents today and used the Coconut Creme Coffee-mate. I tasted the batter and it didn't taste like coconut to me so I added 2T more to the 2T already in the batter. I tasted it again when I leveled it and it tasted like a hint of coconut.
I also put some with my powdered sugar when making my Wilton class icing. It took longer to get smooth and the icing was a little lumpy. I probably should have mixed it with my liquid.
Friday morning before I went to work, I made a white cake and added the chai spice coffeemate to the batter, I also did the cake mix extender for the first time. I then frosted it with a caramel frosting. The girls at work loved the cake. Only two votes that the frosting was too sweet. There were two pieces left when I left work Friday night. I drove from work and picked up my daughter from volleyball practice and she ate both pieces on the drive home! She isn't a big cake eater. Well, Saturday we have no cake so I made a white cake this time with the vanilla caramel coffeemate with Toba Garrett's chocolate buttercream. Another great cake. The vanilla caramel seems to have more of a subtle flavor. I think for those who sell their cakes, it's good to keep people guessing exactly what's different that makes the cake so good. I went to the grocery store after church this morning just to stock up on white cake mix. I am mostly a scratch baker, especially when I bring desserts into work.
My taste buds must have been on vacation yesterday (fall allergies?). My parents both told me today that the cake definitely tasted like coconut. My mother said the creamer was a good addition when you wanted the coconut taste but without the coconut.
I think for those who sell their cakes, it's good to keep people guessing exactly what's different that makes the cake so good.
Flameon58-this was a very good point. Hopefully, it will keep the clients coming back for more.
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