Recipe

Neapolitan Cake Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago Savor the same triple flavor combo of the classic ice cream in a moist and delicious cake. Prep:20m Cook:45m Servings:16	Mountainmam
	tricolor chocolate bundtcake

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Ingredients

1 box SuperMoist® white cake mix

1 cup water

1/4 cup vegetable oil

3 egg whites

1/4 teaspoon almond extract

12 drops red food color

1/3 cup chocolate-flavored syrup

1/2 cup Rich & Creamy chocolate frosting (from 1-lb container)

Directions

Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.

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.

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.

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.

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.

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