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Neapolitan Bundt Cake

Source of Recipe

Cooks Country Magazine


Recipe Introduction

This cake originally ran as part of a Betty Crocker cake mix ad campaign in the 1970's, offering the flavors of Neapolitan ice cream: vanilla, chocolate, and strawberry.

List of Ingredients

1 recipe yellow cake batter (for 2 layer cake)
1/3 cup chocolate syrup
2 tablespoons cocoa
1/2 cup seedless strawberry jam
3 drops of red food coloring (optional)

Chocolate Glaze (recipe follows)


Recipe

FOR THE CAKE:
Prepare cake mix as directed on box.
Divide batter among three bowls. Whisk syrup and cocoa in separate bowl, then gently stir this mixture into one bowl of batter.
Stir 1/4 cup jam and food coloring into second bowl of batter.
Grease and flour 12-cup Bundt pan.
Pour plain batter into pan.
Gently pour in strawberry batter, followed by chocolate batter.
Bake on middle rack in 350 degree oven until toothpick inserted in center comes out clean, 60 - 70 minutes.
Cool 30 minutes; turn out onto rack to cool completely.

TO FINISH:

Melt remaining 1/4 cup jam in small saucepan until pourable.
Brush jam all over cake.

Using whisk, dirzzle Chocolate Glaze over top and sides of cake, allowing glaze to drip down sides.
Refrigerate until glaze sets, about 10 minutes.
Serve


CHOCOLATE GLAZE:

3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate (I use semi sweet)
1/2 teaspoon vanilla extract

Cook cream, corn syrup, chocolate, and vanilla in small saucepan over medium heat, stirring constantly, until smooth.
Set glaze aside to cool and thicken for 30 minutes.