the great neapolitan bundt cake
- Categories
- Cakes
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| -Nancy Speicher DPXX20A | |
| 1 pack | White cake mix |
| 1 cup | Water |
| ¼ cup | Salad oil |
| 3 | Eggs |
| 1 teaspoon | Strawberry extract |
| 12 drops | Red food color |
| ¼ cup | Chocolate-flavored syrup |
| ⅔ cup | Confectioners' sugar |
| 3 tablespoons | Chocolate-flavored syrup |
CHOCOLATE GLAZE
Heat oven to 350F (pans 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 ⅓ of the batter (about 1⅔ cups) into pan. Measure ½ of the remaining batter (about 1 ⅔ 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 ¼ cups.
From Betty Crocker ad
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