Strawberry, chocolate, and vanilla striped cake . . . it’s quite delicious!
Neopolitan Bundt Cake
- 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
1 Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
2 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.
3 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.
4 Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
5 Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
6 Remove from pan and drizzle chocolate glaze over the top.
7 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.
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