The great neapolitan bundt cake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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