The great neapolitan bundt cake

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


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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