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Neapolitan Bundt Cake recipe

8 servings

Ingredients:

1 (18.25 ounce) package 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.

Preheat oven to 350 degrees F (175 degrees C).

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 in a 350 degree F (175 degrees C) oven.

Cool 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.