The Great Neapolitan Bundt Cake

Course : Cakes
Serves: 1
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1 package white cake mix
1 cup water
1/4 cup salad oil
3 large eggs
1 teaspoon strawberry extract
12 drops red food color
1/4 cup chocolate-flavored syrup
--- chocolate glaze-
2/3 cup confectioners sugar
3 tablespoons chocolate-flavored syrup

Preparation / Directions:

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 c


Nutritional Information:

2204 Calories (kcal); 107g Total Fat; (43% calories from fat); 33g Protein; 281g Carbohydrate; 561mg Cholesterol; 2551mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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