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The Great Neapolitan Bundt Cake

 

30

Yield

12

servings

Prep

20

min

Cook

50

min

Ready

70

min

Trans-fat Free
 

Ingredients

1 package cake mix, white
1 cup water
¼ cup vegetable oil
3 large eggs
1 teaspoon strawberry extract
*
12 food coloring
red
*
¼ cup chocolate syrup
Chocolate glaze
cup powdered sugar
3 tablespoons chocolate syrup

Directions

Heat oven to 350℉ (180℃) F (pans with non-stick finish - 325℉ (160℃)).

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 1 ⅔ 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 1¼ cups.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 32533% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 363mg 15%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 0%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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