The Great Neapolitan Bundt Cake
Yield
12 servingsPrep
20 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 | |||
| ⅔ | cup |
powdered sugar
|
|
| 3 | tablespoons |
chocolate syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 237 | ml |
water
|
|
| 59 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
strawberry extract
|
* |
| 12 |
food coloring
red |
*
|
|
| 59 | ml |
chocolate syrup
|
|
| Chocolate glaze | |||
| 158 | ml |
powdered sugar
|
|
| 45 | ml |
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.
