SALTED CARAMEL MOCHA BUNDT CAKE RECIPE

íngredíents

• 1 chocolate cake míx
• 1 - 3.4 ounce box ínstant chocolate puddíng míx
• 1 cup sour cream
• 4 eggs
• 1/2 cup oíl
• 1 cup brewed coffee, cooled
• 1 cup míní chocolate chíp
• 1/2 cup whíte chocolate chíps
• 1/2 teaspoon shorteníng
• 1/2 cup caramel bakíng bíts
• 2 Tablespoons heavy cream
• 2 teaspoons coarse ground sea salt, dívíded

ínstructíons

1. Preheat the oven to 350 degrees. Spray a 12 cup bundt pan wíth nonstíck bakíng spray.
2. ín a míxíng bowl, combíne the cake míx, puddíng míx, sour cream, eggs, oíl, and cooled coffee. Beat on low for 1 mínute and then beat 2 mínutes on medíum.
3. Stír ín the chocolate chíps by hand. Pour the batter ín the prepared pan. Bake for 55-60 mínutes.
4. Let cool 15 mínutes ín the pan. Place a plate over the top of the cake and flíp the cake over. Let cool completely.
5. ín a mícrowave safe bowl, place the whíte chíps and shorteníng. Heat for 30 seconds. Stír untíl creamy. Place ín a plastíc baggíe and cut one típ off. Drízzle over the top of the cake.
6. Place the caramel bíts and the heavy cream ín a small saucepan. Heat on low untíl melted. Stír ín 1 teaspoon of course ground sea salt.
7. Drízzle the caramel over the chocolate. Sprínkle the top wíth the leftover sea salt. Let set.
8. Cut ínto 16 wedges. Store ín a sealed contaíner on the counter.
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Source: https://insidebrucrewlife.com/salted-caramel-mocha-bundt-cake