Recipes Made with Cake Mixes
Neapolitan Bundt Cake
Ingredients
- 1 (18.5 ounce) box white cake mix*
- 1 cup water
- 1/4 cup vegetable oil
- 3 eggs
- 1 teaspoon strawberry extract
- 1/4 cup chocolate syrup
- 3 drops red food coloring
- 2/3 cup confectioners' sugar
- 3 tablespoons chocolate syrup
Instructions
- Grease and flour* a 12-cup Bundt pan. Heat oven to 350 degrees F.
- 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.
- 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.
- Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
- Bake for about 40 minutes.
- Cool for 15 minutes.
- Remove from pan and drizzle Chocolate Glaze over the top.
- 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.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!