Makes 1 cake
Caramel lovers rejoice; this is the cake for you. This caramel Bundt cake is swirled with ribbons of chocolate that make this cake particularly special. Serve it with powdered sugar or a caramel drizzle for that extra boost that’ll make this a hit year-round.
1 cup butter or margarine (2 sticks), softened
2 cups sugar
2 tsps vanilla extract
2 – 3/4 cups all-purpose flour
1 – 1/2 tsp baking soda, divided
1/2 tsp salt
1 cup buttermilk or sour milk*
1/2 cup HERSHEY’S Caramel Syrup
1/4 cup HERSHEY’S Syrup
1/4 cup HERSHEY’S Cocoa
1 tsp powdered sugar
HERSHEY’S Caramel Syrup and HERSHEY’S Syrup, additional (optional)
1.Heat oven to 350 degrees. Grease and flour 12-cup fluted tube pan.
2.Beat butter and sugar in large mixer bowl until light and fluffy; blend in eggs and vanilla. Combine flour, 1-1/4 teaspoons baking soda and salt. Stir together buttermilk and caramel syrup; add alternately with flour mixture to butter mixture. Remove 1 cup batter and place in small bowl; pour remaining batter into prepared pan. Stir chocolate syrup, cocoa and remaining 1/4 teaspoon baking soda into reserved 1 cup batter; pour over batter in pan. Do NOT MIX.
3.Bake 1 hour and 5 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Dust with powdered sugar and serve drizzled with additional caramel and chocolate syrups.
Find this recipe and more at hersheyland.com