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
1 Pillsbury Lemon Cake Mix
1/2 Box of the Jello Instant Cheesecake Pudding (small box) only use 1/2
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!