Wednesday, January 29, 2014

Salted Caramel Mocha Bundt Cake


If you need an easy to make, but super impressive to look at, and super delicious to eat, cake for an upcoming occasion, look no further.

This cake will wow your guests (or your family!) with its beauty and its flavor and moistness, and it starts with a box mix for convenience. Instead of frosting it, you drizzle on white chocolate and salted caramel, and oh my, decadence defined.

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. Pour the batter into a greased bundt pan.


Bake for 50-55 minutes. Let cool 15 minutes in the pan.


Invert the cake onto a wire rack and let cool completely. In a microwave safe bowl, place the white chips and shortening. Heat for 30 seconds. Stir until creamy. Drizzle over the top of the cake.


Drizzle the salted caramel over the chocolate.


Oh, yeah, baby.


One year ago: Sundried Tomato and Olive Cheese Spread
Two years ago: Oven Baked Ham and Swiss Sandwiches
Three years ago: Pasta with Brussels Sprouts and Bacon
Four years ago: Shrimp Nachos

Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Full Plate, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, Food Frenzy.

Salted Caramel Mocha Bundt Cake

1 chocolate cake mix
1 instant chocolate pudding mix
1 cup vanilla or plain yogurt
4 eggs
1/2 cup vegetable oil
1 cup strong brewed coffee, cooled
1/2 cup white chocolate chips
1/2 teaspoon shortening
1/4 cup salted caramel sauce

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. Pour the batter into a greased bundt pan. Bake at 350 for 50-55 minutes. Let cool 15 minutes in the pan. Invert the cake onto a wire rack and let cool completely.

In a microwave safe bowl, place the white chips and shortening. Heat for 30 seconds. Stir until creamy. Drizzle over the top of the cake. Drizzle the salted caramel over the chocolate.

Serves 14.

Recipe Source: Adapted from Inside Bru Crew Life

8 comments:

  1. Thanks for this luscious cake, wow!
    Big hugs,
    FABBY

    ReplyDelete
  2. I recently discovered your blog and love it. I only wish your recipes were easier to print. Thanks!

    ReplyDelete
  3. Your Salted Caramel Mocha Bundt Cake looks delicious, we would love it! Thank you so much for sharing with Full Plate Thursday and have a great week!
    Miz Helen

    ReplyDelete
  4. My daughter and I were just talking about that we needed a bundt cake recipe for Sunday. Having a lot of guests and your cake will be very pleasing. Thanks for bringing this to foodie friday.

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  5. Just wanted to let you know that your recipe was featured in What's Cooking Wednesday this week. It looks delicious! Hope you link up again this week! http://www.turningclockback.com/2014/02/get-dinner-inspiration-whats-cooking-wednesday.html

    ReplyDelete
  6. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
    Miz Helen

    ReplyDelete
  7. This looks like such an amazing dessert! Thanks for linking up with What's Cookin' Wednesday!

    ReplyDelete

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