Recipe by Cathy
"Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!"
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1 (18.25 ounce) package
white cake mix
red food coloring
This recipe is a great concept, but going into it, I knew there would definitely be a lack of defined flavor, so I decided to change it at the get go. It turned out wonderful and my family loved it. I did use the strawberry flavoring, but I used about 1/2 tsp more. I then added an 1/8 cup of strawberry jam. (Next time I'll use a little more because my family LOVED the small strawberry pieces in the cake.) The chocolate cake batter DEFINITELY lacked chocolate flavor, so I added an 1/8 cup of Dutch cocoa and 6 tablespoons of melted bittersweet chocolate. (You could probably use semi-sweet.) I was NOT pleased with the taste of the frosting...it tasted more like confectioners sugar instead of chocolate. So, I added cocoa powder, a little melted bittersweet chocolate, 1/2 tsp of vanilla and enough milk to make it "drizzable." Turned out deliciously. Upon cutting the cake, we found perfectly marbled layers and will definitely make this cake again AND serve it with neapolitan ice cream!!
this is the biggest failure of a recipe i have gotten off of this site. i even came up with a creative way to make the pink layer since i live in israel and there is no strawberry flavoring (way too exotic for here). i used strawberry jam and food coloring and it was great. i hand-spooned the layers on but they still totally mixed together and did not form even close to real layers. the whole purpose of this cake is appearance and this one was awful. also, mine did not stay together and i could not even get it out of the pan in one piece! i say DON'T WASTE YOUR TIME. the one good thing i can say is that it tastes good in crumbly bits (i am pregnant and will eat anything though).
I made this for my granddaughter's birthday--served it with neapolitan ice cream--and it was very good--moist & tasty--and it looked very pretty. I didn't have strawberry extract so I used 1/4 cup strawberry syrup in the strawberry part. I made a glaze using strawberry syrup and powdered sugar and drizzled it over the top.
I followed the recipe as written, except that I used 4 egg whites instead of 3 eggs to keep the cake white and made it in an angel food cake pan. And, I did have to bake it about 10 minutes longer. When it was sliced, I thought there would be 3 distinct layers of vanilla, chocolate and strawberry, but was pleasantly surprised at the beautiful swirl pattern. Instead of pouring the batter, I spooned all 3 layers into the pan. Everyone at work thought the cake was yummy and asked for the recipe. One of the ladies at work made it for a church supper and said there was none left to take back home~everyone loved it. Highly recommend this recipe. It would make a lovely presentation served with sliced neopolitan ice cream!
this cake is absolutely delicious! Since I live on a military base that is not near anything else, I had to make do with what I had. The commissary doesn't carry strawberry extract so I just used Hershey's Strawberry syrup and it tasted wonderful!
Fun recipe! My layers stayed pretty intact - I poured the chocolate and strawberry batters over a spoon - so they wouldn't drop through the white batter. I used 1.5 tsp of strawberry extract and I also added 1 tbsp of chocolate malted milk powder to the chocolate mixture.
Thanks a bunch!!! - will serve warm with neopolitan ice cream!!!!!!!
Super moist cake - wow! I did modify the recipe to using 2 tsp. of strawberry extract with 5 drops of red food coloring. I also did 1/3 cup of choc. syrup for a richer flavor. Will definitely make again.
I baked this cake for my husband's birthday because my family loves their 'ice cream' and cake. They loved it! I have told everyone about this delicious and easy cake!
* Percent Daily Values are based on a 2,000 calorie diet.
Neapolitan Bundt Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 446
** Calories from Fat: 143
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