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.

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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