Chocolate Bundt Cake with Peanut Butter Salted Caramel Drizzle 

 Ingredients


1 cup flour
1 cup sugar
1/2 cup Hershey's Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, melted
2 large egg whites, at room temperature
1 large egg, at room temperature
1/2 cup Almond Breeze Original Milk
1 packet (I would say its a heaping tablespoon) Nescafe Taster's Choice instant Coffee
1-1/2 teaspoons vanilla extract
Cooking spray, flour for dusting or use the Pam cooking spray with flour for baking
Fleur de sel to garnish (optional)

Be prepared!  This makes a small bundt cake.  Would probably work well in mini bunnt pans but I didn't want to chance it after my last disaster!


Preheat oven to 350.



Lightly spoon flour into a dry measuring cup and level with a knife.  Combine flour, sugar, cocoa, baking powder and salt.  Set aside.

Mix together wet ingredients; butter, egg and whites, milk, coffee and vanilla extract.  Mix wet ingredients with dry on low speed until incorporated and then mix on medium speed for another minute or two.  


Pour batter into a bundt pan coated with cooking spray and flour dusting.  Bake at 350 for 35 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool on rack in pan for 10 minutes, then remove cake from pan.  Drizzle with Peanut Butter Caramel Drizzle if you wish - or your favorite frosting drizzle!