The best delicious The Great Neapolitan Bundt Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this The Great Neapolitan Bundt Cake recipe today!
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-Nancy Speicher DPXX20A
1 pk White cake mix
1 c Water
1/4 c Salad oil
3 Eggs
1 ts Strawberry extract
12 dr Red food color
1/4 c Chocolate-flavored syrup
-CHOCOLATE GLAZE-
2/3 c Confectioners’ sugar
3 tb Chocolate-flavored syrup
Heat oven to 350F (pans with non-stick finish – 325F). 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 1/3 of the batter (about 1 2/3 cups) into pan. Measure
1/2 of the remaining batter (about 1 2/3 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 1 1/4 cups.
From Betty Crocker ad
Yields
1 Servings
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