Neapolitan Bundt Cake recipe

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Ingredients

1 (18.25 ounce) package white cake mix
1 cup water
¼ cup vegetable oil
3 eggs
1 teaspoon strawberry extract
¼ cup chocolate syrup
3 drops red food coloring
⅔ cup confectioners' sugar
3 tablespoons chocolate syrup

Nutrition Info

446 calories
carbohydrate: 70.7 g
cholesterol: 69.8 mg
fat: 15.9 g
fiber: 1 g
protein: 5.6 g
saturatedFat: 2.6 g
servingSize: -
sodium: 462.4 mg
sugar: 53 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

  6. Remove from pan and drizzle chocolate glaze over the top.

  7. 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.

Recipe Yield

8 servings

Recipe Note

Strawberry, chocolate, and vanilla striped cake... it's quite delicious!

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