Salted Caramel Mocha Bundt Cake

By srumbel

Chocolate pound cake made with coffee and topped with salted caramel.

from insidebrucrewlife

Ingredients

• 1 chocolate cake mix (I used a Pillsbury mix)
• 1 instant chocolate pudding mix
• 1 cup plain yogurt
• 4 eggs
• 1/2 cup oil
• 1 cup brewed coffee, cooled
• 1 cup mini chocolate chip
• 1/2 cup white chocolate chips
• 1/2 teaspoon shortening
• 1/2 cup caramel baking bits (Kraft)
• 2 Tablespoons heavy cream
• 1 1/2 Tablespoons sea salt, divided

Preparation

Step 1

In a mixing bowl, combine the cake mix, pudding mix, yogurt, eggs, oil, and cooled coffee. Beat on low for 1 minute and then beat 2 minutes on medium. Stir in the chocolate chips by hand. Pour the batter into a greased 10" bundt pan. Bake at 350* for 50-55 minutes. Let cool 15 minutes in the pan. Place a plate over the top of the cake and flip the cake over. Let cool completely.
In a microwave safe bowl, place the white chips and shortening. Heat for 30 seconds. Stir until creamy. Place in a plastic baggie and cut one tip off. Drizzle over the top of the cake.
Place the caramel bits and the heavy cream in a small saucepan. Heat on low until melted. Stir in 1 Tablespoon of sea salt. Drizzle the caramel over the chocolate. Sprinkle the top with the leftover sea salt. Cut into 14 wedges. Store in a sealed container on the counter.
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http://insidebrucrewlife.com/2013/06/salted-caramel-mocha-bundt-cake