Saturday, May 6, 2006

Neapolitan Bundt Cake, from Gael

Neapolitan Bundt Cake, from Gael

Beautiful Bundt cake that shows all the three colors of Neapolitan ice cream when you cut into it. Gael served at a party 5-5-07 and the entire cake was gone in a half hour. Recipe from Cook's Country Magazine, which says it was a Betty Crocker recipe from the 1970s.

1 box white or yellow cake mix
1/3 cup chocolate syrup
2 tablespoons Dutch-process cocoa powder
1/2 cup seedless strawberry jam
3 drops red food coloring, optional

Make the batter as directed on box. Divide into three equal-sized bowls.

Keep one bowl of batter plain.

For second bowl, mix chocolate syrup and cocoa powder together, than stir into batter.

For third bowl, stir in jam, and food coloring if jam doesn't make it pink enough for you.

Grease and flour 12-cup Bundt cake pan. Pour plain batter into pan. Gently pour in strawberry batter, then chocolate batter.

Bake on middle rack in 350-degree oven 60-70 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes in pan, then turn out on rack to cool completely.

You can leave unfrosted or frost with your choice of chocolate glaze, icing, or powdered sugar.

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