Great Neapolitan Bundt Cake (1974)

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Chocolate. Strawberry. Vanilla. United they bake.

Here’s the triple-appeal of Neapolitan ice cream making a delicious appearance as cake. Begin with a Betty Crocker white or yellow cake mix, and follow our Great Neapolitan Bundt Cake recipe. Better make extra copies for your friends, though. This cake is that good.

The Great Neapolitan Bundt Cake recipe


1 package white cake mix
1 cup water
1/4 cup salad oil
3 eggs
1 teaspoon strawberry extract
12 drops red food color
1/4 cup chocolate-flavored syrup

Chocolate glaze

2/3 cup confectioners’ sugar
3 tablespoons chocolate-flavored syrup


Heat oven to 350F (pans with non-stick finish — 325F). Generously grease and flour 12-cup bundt cake pan. Blend cake mix (dry), water, oil and eggs on low speed until moistened; beat 3 minutes on medium speed.

Pour 1/3 of the batter (about 1-2/3 cups) into pan. Measure 1/2 of the remaining batter (about 1-2/3 cups) into small bowl; stir in strawberry extract and food color. Carefully pour into pan. Stir chocolate-flavored syrup into remaining batter; carefully pour into pan. Bake 40 to 45 minutes or until top springs back when touched lightly in center.

Cool 10 minutes; remove from pan. Cool completely. Spread cake with Chocolate Glaze, allowing some to drizzle down side.

Chocolate Glaze: Mix confectioners’ sugar and chocolate-flavored syrup until smooth. If necessary, a few drops of water or small amount of confectioners’ sugar can be added until desired consistency.

Note: You can substitute yellow cake mix for white cake mix. Increase water to 1-1/4 cup.

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