Shelly's Recipe

DULCE DE LECHE CHOCOLATE CHIP BUNDT POUND CAKE

Category: Cakes

1 (14 oz) can dulce de leche caramel sauce
1 cup unsalted butter, softened
1 cup dark brown sugar, firmly packed
4 eggs
2 tsp vanilla extract
1 cup buttermilk or sour cream
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups flour
1 cup chocolate chips

Preheat oven to 350. Generously spray a 6 cup or small Bundt cake pan, or a 9 inch angel food cake pan with nonstick cooking spray. Line a baking sheet with parchment paper and set aside.

Reserve 1/4 cup or so, of the dulce de leche and set aside.

For the cake, cream the butter with the sugar and the dulce de leche, until smooth. Add eggs and vanilla, then stir in buttermilk or sour cream, flour, baking powder, baking soda, and salt until smooth, about 3 to 4 minutes. Pour batter two-thirds of the batter into the prepared cake pan. Drizzle or swirl on reserved dulce de leche. Spoon remaining batter into pan and place pan on a baking sheet. (You can also drizzle on reserved dulce de leche on top of batter and using a fork, swirl into the batter slightly.) Bake for 60 to 70 minutes. Cool well then turn out onto a cake rack to finish cooling. Dust with confectioner's sugar or drizzle on some semi-sweet melted chocolate.