Neapolitan Cake
Recipe from Betty Crocker

Savor the same triple flavor combo of the classic ice cream in a moist and delicious cake.


Neapolitan Cake

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Servings: 12 to 16 servings
Prep Time: 20 mins
Total Time: 2 hrs 15 mins
Related Categories: Bundt Cake
 
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Ingredients
  • 1   box
    Betty Crocker® SuperMoist® white cake mix
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  • 1   cup
    water
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  • 1/4   cup
    vegetable oil
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  • 3  
    egg whites
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  • 1/4   teaspoon
    almond extract
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  • 12   drops
    red food color
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  • 1/3   cup
    chocolate-flavored syrup
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  • 1/2   cup
    Betty Crocker® Rich & Creamy chocolate frosting (from 1-pound container)
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Directions
1.
Heat oven to 325 degrees F. Grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
2.
In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.
3.
Into small bowl, pour 1 2/3 cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
4.
Bake 37 to 44 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
5.
In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered at room temperature.

Tip:
High Altitude (3500-6500 ft): Heat oven to 350 degrees F. Bake 39 to 45 minutes.
Nutrition information
Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2 1/2g, Trans Fat 2g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 45g (Dietary Fiber 0g, Sugars 28g); Protein 3g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 6%. Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet
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