Name: Neapolitan Bundt Cake
Yield: 8
Ingredients: White cake mix - 1 (18.25 ounce) package; Water - 1 cup; Vegetable oil - ¼ cup; Eggs - 3; Strawberry extract - 1 teaspoon; Chocolate syrup - ¼ cup; Red food coloring - 3 drops; Confectioners' sugar - ⅔ cup; Chocolate syrup - 3 tablespoons

Recipe information

Cooking:

Servings per container:

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Ingredients for - Neapolitan Bundt Cake

1. White cake mix - 1 (18.25 ounce) package

2. Water - 1 cup

3. Vegetable oil - ¼ cup

4. Eggs - 3

5. Strawberry extract - 1 teaspoon

6. Chocolate syrup - ¼ cup

7. Red food coloring - 3 drops

8. Confectioners' sugar - ⅔ cup

9. Chocolate syrup - 3 tablespoons

How to cook deliciously - Neapolitan Bundt Cake

1. Stage

Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.

3. Stage

Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.

4. Stage

Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.

5. Stage

Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.

6. Stage

Remove from pan and drizzle chocolate glaze over the top.

7. Stage

To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.