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Bundt: The Great Neapolitan Bundt Cake

Source of Recipe

Nancy Speicher


List of Ingredients

pk White cake mix
1 c Water
1/4 c Vegetable oil
3 Eggs
1 ts Strawberry extract
12 dr Red food color
1/4 c Chocolate-flavored syrup
2/3 c Confectioners' sugar
3 tb Chocolate-flavored syrup




Recipe

Heat oven to 350 degrees. (use pan with non-stick finish - 325F). Generously grease and flour 12-cup bundt cake pan. Blend cake mix (dry), water, oil and eggs on low speed until moistened; beat 3 minutes on medium speed. Pour 1/3 of the batter (about 1 2/3 cups) into pan. Measure 1/2 of the remaining batter (about 1 2/3 cups) into small bowl; stir in strawberry extract and food color. Carefully pour into pan. Stir chocolate-flavored syrup into remaining batter; carefully pour into pan. Bake 40 to 45 minutes or until top springs back when touched lightly in center. Cool 10 minutes; remove from pan. Cool completely. Spread cake with Chocolate Glaze, allowing some to drizzle down side.

Chocolate Glaze: Mix confectioners' sugar and chocolate-flavored syrup until smooth. If necessary, a few drops of water or small amount of confectioners' sugar can be added until desired consistency.
Note: You can substitute yellow cake mix for white cake mix. Increase water to 1 1/4 cups.

YIELD: 10-12 Servings