Caramel lovers rejoice; this is the cake for you. This caramel Bundt cake is swirled with ribbons of chocolate that make this cake particularly special. Serve it with powdered sugar or a caramel drizzle for that extra boost that'll make this a hit year-round.
Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
Beat butter and sugar in large mixer bowl until light and fluffy; blend in eggs and vanilla. Combine flour, 1-1/4 teaspoons baking soda and salt. Stir together buttermilk and caramel syrup; add alternately with flour mixture to butter mixture. Remove 1 cup batter and place in small bowl; pour remaining batter into prepared pan. Stir chocolate syrup, cocoa and remaining 1/4 teaspoon baking soda into reserved 1 cup batter; pour over batter in pan. DO NOT MIX.
To make sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Bake 1 hour and 5 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Dust with powdered sugar and serve drizzled with additional caramel and chocolate syrups.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutriiton information does not include optional ingredients.