Orange-Chocolate bundt with Citrus Caramel

Ingredients:

Cake:

1 Betty Crocker "Super Moist" Chocolate Cake
1 Bar of Lindt Excellence Dark Chocolate "Intense Orange"

Citrus Caramel:

1 lemon
1 cup orange juice
1 cup sugar
1/4 cup butter

Directions:

1. Follow directions for bundt cake
2. With chocolate bar still in box, pound with a wooden mallet.
3. Pour a layer of batter into cake pan then sprinkle some bits of the broken orange-chocolate bar on top. Repeat 3 times. Make sure the chocolate bits closer to the top (later the bottom, when you flip the cake) are covered with a layer of batter.

While the cake is baking you can make your caramel.

4. Cut the lemon in half and use a lemon juicer to get the juice without the seeds and pulp.
5. Melt the butter in a sauce pan on medium to low heat and add the other ingredients, stirring consistently with a fork.
6. Let the mixture reduce. Still, stirring, the caramel will begin to form when the orange mixture turns slightly brown and bubbles in a fine, constant boil.

7. Remove your cake and flip upside onto a serving platter.

8. Your caramel should be reduced but not too thick (thin enough to pour over your cake). Remove from the flame, allow to cool for about 1 minute, and drizzle over your cake.

9. Add some lemon zest for garnish

10. Enjoy.