Neapolitan Bundt Cake recipe
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Ingredients
- 1 (18.25 ounce) package white cake mix 1 cup water ¼ cup vegetable oil 3 eggs 1 teaspoon strawberry extract ¼ cup chocolate syrup 3 drops red food coloring ⅔ cup confectioners' sugar 3 tablespoons chocolate syrup
Nutrition Info
- 446 caloriescarbohydrate: 70.7 gcholesterol: 69.8 mgfat: 15.9 gfiber: 1 gprotein: 5.6 gsaturatedFat: 2.6 gservingSize: -sodium: 462.4 mgsugar: 53 gtransFat: : -unsaturatedFat: : -
Directions Neapolitan Bundt Cake
Directions
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Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
Remove from pan and drizzle chocolate glaze over the top.
To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.