I felt like chocolate, I felt like peanut butter, and I felt like salted caramel. So, I said to myself. “Don’t you deserve a treat Shelby?” , “Don’t you think you shouldn’t deprive your self all the time?”, “Don’t you think you should find a chocolate cake to drizzle some of that yummy Peanut Butter Caramel sauce all over?” Peanut Butter Caramel Sauce and it was awesome! Kinda like Grumpy and me. You know….bad boy meets good girl and it is awesome? he he I couldn’t help make that comparison. I don’t lie to you. Its ALL true. :o)
So I did. Healthy Chocolate Bundt Cake met sweet, sexy caramel sauce with a little salt sprinkled on top for some more kick.
Why don’t you make a little bit of good and mix it with a little bit of bad too? I don’t think you would regret it anymore than I did!
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!
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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