Neapolitan Bundt Cake

Neapolitan Bundt Cake
1 box Duncan Hines French Vanilla cake mix
1 cup milk (whole)
¼ cup vegetable oil
4 eggs
8 drops of red food coloring
2 teaspoon strawberry extract
¼ cup chocolate syrup
1 Tablespoon cocoa powder
Powdered sugar for dusting top of cake, or drizzle icing
  1. In a large mixing bowl, combine the cake mix, milk, oil and eggs.  Beat on medium speed for 2 minutes.  Divide batter into three even portions.
  2. Coat Bundt pan with shortening and flour.  Pour in the vanilla portion of batter into the prepared Bundt pan.  Next, add the food coloring and strawberry extract into the second portion and gently pour over the top of the vanilla portion in Bundt pan.  Last, mix the chocolate syrup and cocoa powder into the last portion of batter and gently pour it onto the strawberry batter.  DO NOT STIR…
  3. Bake in 350 preheated oven for 40-45 minutes.  Test with a toothpick for doneness.  Remove from oven and cool for 10 minutes before moving to a bakers rack.  Dust with powdered sugar or drizzle white icing on cake to your liking.

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