The Great Neapolitan Bundt Cake

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.