Neapolitan Bundt Cake

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

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.