​Super Moist Lemon Cake with Dark Chocolate Chips - Caramel Glaze & Garnished with Organic Powdered Sugar

Birthday Week Cake

Since it was my Birthday Week I took advantage of that occasion and made myself my favorite lemon cake.   I love lemon cake as a base.  This time I added a little Hershey's Dark Chocolate Chips to the mix.   I used a light  Torani Caramel Sauce for the glaze and coated it with a little Organic Powdered Sugar.   This cake was so moist & yummy!   If you recall, last Mother's Day I made a lemon cake with white chocolate sauce and garnished with the caramel coconut chips.   

Besides, when life gives you lemons..................just make a lemon cake!    It has been a hard week at the office!

 #hersheys #torani #lemoncake

This cake gets moister as the days go.  That is if it lasts that long!

Pre-heat Oven to 350 Degrees

Ingredients

1 Pillsbury Lemon Cake Mix
1/2 Box of the Jello Instant Cheesecake Pudding (small box)  only use 1/2
3 eggs
1/2 cup Canola Oil
1 cup water
1/4 cup milk (I used 2 %)
1/2 cup of  Hershey's Dark Chocolate Chips   (You don't want to add in to much of the dark chocolate chips)   
1/2 cup of Torani Caramel Sauce
Organic Powdered Sugar ( for garnishing)



In Mix Bowl:

Pour in the package of Pillsbury Lemon Cake Mix
Pour in the 1/2 package of the Jell-O Cheesecake Instant Pudding Mix
Add in 3 eggs, 1/2 cup Canola Oil, 1 cup Water and 1/4 cup of milk 
Whisk together well
Fold in the Dark Chocolate Chips

NOTE:  The batter will be thicker
​
Pour into Greased Bundt Pan and bake at 350 for approx 25 minutes until cake is golden.   Do toothpick test.

Take out of oven and  and pour 1/2 cup of the Torani Caramel Sauce over Cake while cake is warm.  Transfer to Cake Plate and Garnish Cake with Organic Powdered Sugar.

P.S.   A very moist and beautiful cake for a special occasion!

xoxo --Pat