Recipe For Cooking Neapolitan Bundt Cake

Toaster Oven Cakes :: Cakes with Mixes

Neapolitan Bundt Cake

1 (18.5 oz.) box white cake mix
1 C. water
1/4 C. canola oil
3 eggs
1 tea. strawberry extract or flavoring
1/4 C. chocolate syrup
3 drops red food coloring
2/3 C. powderedsugar
3 Tbsp. chocolate syrup

Grease and flour a 12-C. Bundt pan. Preheat oven to 350 degrees F.

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

Measure 1/2 of the remaining batter into a sm. 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.

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

Bake for about 40 min. Cool for 15 min.

Remove from pan and drizzle Chocolate Glaze over the top.

To make Chocolate Glaze, mix together powderedsugar and 3 Tbsp. chocolate syrup until smooth. If necessary, a few drops of water or a sm. amount of additional powderedsugar may be added until the desired consistency is obtained. Drizzle over top of the Bundt cake.