A List of Things I Love About Fall…
1. The changing of the leaves. Those red trees? Phenomenal!
2. Boots, boots, boots! Easily my favorite type of shoe, yearround.
3. The chillier weather. It’s so nice to snuggle up!
5. Daylight Savings Time. (Did you remember to turn your clocks back!?) An extra hour of sleep is always okay with me!
6. Christmas shopping. I’m an early starter!
7. The influx of peppermint, eggnog, caramel, and gingerbread treats hitting the shelves.
9. Football parties.
10. Scarves — the easiest accessory.
11. Chunky knit sweaters. I love stocking up on them every year! The thicker, the better.
12. Soup! I’m obsessed.
13. Apple and pumpkin picking. Just because Halloween’s over, doesn’t mean pumpkin season is!
14. Fall TV. There, I said it. I’m a TV junkie.
15. Those seasonal red cups from Starbucks… and the seasonal drinks inside! Pumpkin spice lattes, salted caramel mochas, gingerbread lattes… all so very delicious. And who doesn’t love the red cup? It basically signifies the turning of the season.
And #15 is actually what this recipe is based off of! I had my first-of-the-season salted caramel mocha yesterday and was instantly inspired to transfer that sweet, comforting flavor into a fluffy, moist cake — and thankfully, I succeeded!
This cake is soft and tender with a moist crumb that’s bursting with rich chocolate, salted caramel, and a hint of coffee flavor. Then it’s topped with a heavy drizzle of Chocolate CandiQuik and salted caramel sauce. Indulgent? Definitely. But it’s fall, so let’s celebrate! You and your boots deserve it
I hope you enjoy!
- 1 pkg chocolate cake mix
- 3 eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- ¼ cup caramel syrup (like by Torani or Monin)
- ¼ cup strongly brewed black coffee
- 1 small pkg sugar free/fat free chocolate pudding mix
- 3 squares Chocolate CandiQuik
- ½ cup caramel sundae sauce
- Sea salt, for garnish* (if you can find salted caramel sauce, buy that -- it's pre-salted and what I used. If not, use the salt for garnish on top of regular caramel sauce).
- Preheat oven to 350 degrees F. Liberally grease a 12-cup bundt pan with cooking spray and set aside. In a large bowl, beat together the cake mix, eggs, oil, buttermilk, caramel syrup, coffee and pudding mix with a handheld electric mixer for 2 minutes, or until combined.
- Pour the mixture into the prepared bundt pan and bake for approximately 40-50 minutes or until a toothpick or butter-knife inserted near the center comes out clean or with light crumbs. Cool the bundt for about 30 minutes in the pan, then carefully invert it onto a wire rack to cool completely.
- Melt the Chocolate CandiQuik according to package directions. Pour the CandiQuik into a resealable plastic bag, seal out the air, snip off a corner of the bag and drizzle it evenly over the top of the bundt cake. Drizzle the caramel sauce over top of the cake as well, then garnish with sea salt if you'd like. Serve!
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