LOCAL FLAVOR: Decadently delicious cake from Maxine Byers

Carla Core Brown

A curious chemist isn’t the only person who likes the challenge of discovering what the result of a good experiment can hold. Pawhuska’s own, Maxine Byers, also enjoys the challenge of experimenting with a boxed cake mix and seeing what she can do with it to turn it from ho-hum into SOMETHING SUPER SPECIAL AND DELICIOUSLY DECADENT!

Maxine’s Chocolate Salted Caramel Bundt Cake is no exception. Here’s what you will need:

1 box fudge brownie mix, 1 box super moist chocolate fudge cake mix, 4 eggs, 1 cup plain yogurt, 1 cup canola oil, 1 cup water,( you may substitute brewed coffee for the water but she did not) 1 cup chocolate chips, 2 Tablespoons heavy cream, ¼ cup salted caramel sauce, and 1 tsp. kosher salt.

Here’s what you do:

Preheat the oven to 350 degrees. Generously spray a Bundt pan with non-stick spray.

In a large bowl, combine the cake mixes, eggs, yogurt, oil, and water. Mix on medium speed for two minutes. Pour the batter into the pan. Bake for 50-55 minutes or until a knife comes out clean. Tip: Maxine said it really helps to know your oven because you don’t want to over bake the cake.

When the cake is done, transfer it to a cooling rack and allow to cool for 10 minutes. Next, place a plate over the cake pan and flip the cake pan over to release the cake. Be careful. Then allow the cake to cool completely.

Lastly, put the chips and the heavy cream in a microwave safe bowl and MCW for 30 seconds then stir until smooth. Top the cake with the glaze. Then DRIZZLE caramel sauce over the chocolate glaze. Sprinkle the kosher salt over the top then take a bow! **Now, how’s that for a little LOCAL FLAVOR?!!