Prep Time: 20 minutes
Cook Time: 12 minutes
Yield: 14 slices of cake
Chocolate pound cake made with coffee and topped with salted caramel.
1 chocolate cake mix (I used a Pillsbury mix)
1 instant chocolate pudding mix
1 cup plain yogurt
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 coarse ground sea salt, divided
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.