Caramel-Copia Thanksgiving Bundt Cake made in Baravian pan
INGREDIENTS
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Cake:
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1 ½ cups all-purpose flour
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½ cup dutch process unsweetened cocoa
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½ tsp baking soda
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4 oz bittersweet chocolate, melted
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1 tsp vanilla
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1 2/3 cups sugar
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¾ cup, unsalted butter, softened
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4 eggs, room temperature
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½ cup plus 2 tbsp buttermilk
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1/8 cup whole milk yogurt
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Approximately 15 caramels
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Filling:
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6 oz. Cream cheese, softened
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1 egg, room temperature
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1/3 cup powdered sugar
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½ tsp vanilla
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Caramel Sauce:
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1/3 cup heavy cream
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1 cup caramel candies
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½ cup finely chopped pecans
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Whole or coarsely chopped pecans for serving
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