INGREDIENTS:

3 Cups all purpose flour

1 Tsp Baking powder

1 Tsp Sel de Guerande (or Kosher salt)

1/2 Tsp Baking soda

1 Cup butter

2 Cups sugar

4 Eggs

1 1/4 Cup buttermilk

2 Tsp Pure vanilla extract

12 pieces of Lindt white chocolate

Caramel sauce of your choice ( I will be sharing my recipe soon)

Square marshmallows for garnish is optional. I torched mine but if you don’t have a torch, you can always broil them for a minute or so to brown them.

INSTRUCTIONS:

Preheat oven at 350°F

Cream butter and sugar at high speed for about 5 minutes. Turn down the speed to low/medium and add the eggs one by one. Turn off mixer for a second while you work on dry ingredients and buttermilk mixture.

On a large mixing bowl combine all of your dry ingredients (Flour, baking powder, baking soda, salt)

On a separate container combine buttermilk and vanilla.

Turn your mixer back on at the lowest setting and simultaneously add a third of flour mixture and a third of the buttermilk mixture at a time until done. Mix well at medium speed making sure to scrape the edges.

Butter and flour your bunt cake pan to avoid for the cake sticking to it.

Bake for 60 minutes.

Remove from the oven and let it cool for at least 30 minutes before glazing it.

Melt white chocolate with whatever method you prefer. I usually just do a minute in the microwave and it is good to go. Mix well until fully dissolved. Drizzle all over the cake and follow up with caramel sauce.

If you will be using marshmallows, simply cut them in share and torch those babies until nicely browned.

Serve when you are ready to enjoy!