The Great Neapolitan Bundt Cake

         Yield: 1 Servings
Categories: Cakes

-Nancy Speicher DPXX20A 1 pk White cake mix 1 c Water 1/4 c Salad oil 3 Eggs 1 ts Strawberry extract 12 dr Red food color 1/4 c Chocolate-flavored syrup ------------------------------CHOCOLATE GLAZE------------------------------ 2/3 c Confectioners' sugar 3 tb 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 cups. From Betty Crocker ad