Reviewed: Sep. 2, 2009

I made this cake for my family and it was a big hit! I did make a few slight changes to make the flavors stand out a little! I added melted semi-sweet chocolate to both the batter and to the glaze on top and that worked great, I also used the strawberry jam in the strawberry portion of the cake! Very moist and needless to say was gone in no time!

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ttnicole85

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Reviewed: Jul. 17, 2009

Wow, it was amazing that it turned out with each color showing seperately! I made this and took it to work--I have never seen a cake go so fast!!! I did add some fresh strawberries in it; also I couldn't find the strawberry extract, so I used strawberry jello. This recipe is definitely a keeper!! Thanks for sharing!

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CheryB

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Reviewed: Jul. 12, 2009

This was good and moist. Like alot of other reviewers..I didn't have strawberry extract so I used syrup. I will make again:)

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gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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Reviewed: Jun. 9, 2009

This cake turned out pretty, and was good also being I did not have strawberry extract. I used a 1/4 c of strawberry topping instead, and I think the extract is a must also. The chocolate could have used a more stronger flavor also, next time I will melt a square of baking chocolate and use that. For the frosting drizzle, I used canned vanilla for the white, chocolate, and vanilla tinted pink. Next time I want to try using strawberry frosting instead of just coloring it, but I used ingredients I had on hand that had to be used. I think this cake will be excellent with the few changes I want to do next time around, and it's quick being it's a cake mix. Thanks, I will make this again (:

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Feb. 29, 2008

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!!

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Chupas

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Reviewed: Feb. 27, 2008

it probably looks wonderful in a bundt cake as recommended but i had to make individual bake sale sizes and turned them into cupcakes. they looked kind of messy and rainbow-ish, and different at the same time, but they didn't taste any different than white cake. perhaps adding more flavor will do.

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ernesta

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

cannot find strawberry extract...replaced with mint extract & green food colouring...results?? minty fresh!

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Evonne

Cooking Level: Beginning

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Reviewed: Oct. 26, 2007

This was good, but nothing great. My colors didn't swirl like I had wanted them to.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Sep. 24, 2007

This was delicious. I too had a difficult time finding strawberry extract, so I too used strawberry syrup. I was worried using the syrup would cause the cake to taste too artificial, but it didn't. To the chocolate portion, I added real cocoa to help get that real chocolate flavor. I made a strawberry glaze using powdered sugar, soft butter, strawberry syrup, and a little water. It was delicious. I filled the center of the finished cake with sliced sugared strawberries, and I served it with chocolate and vanilla gelato. Everyone raved about this cake.

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kas

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Reviewed: Sep. 16, 2007

This cake turned out awesome. I wasn't sure how it would swirl itself but it does. However, I couldn't find strawberry extract so I went to the cake and candy store and got strawberry flavored oil. It only takes a couple of drops. I added some chocolate flavored oil too. Also, I frosted it with a cream cheese glaze.

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Rhonda

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Reviewed: Aug. 22, 2006

This was a fun cake to make with my son. We used strawberry syrup as a substitution and it worked fine. The syrups don't seem to change the taste of the cake much but they do make for a surprising presentation. My son was so proud to show his father and sisters the "tie-dye" cake he made. Thanks for the recipe!

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tldesjar

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Reviewed: Jun. 5, 2006

This cake is great! I like the swirls, I think it makes it unique. It was quite the hit at the Teacher Appreciation party. I used strawberry syrup, as we didn't have the extract here. Thanks!

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HEIFERYUNG

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: May 18, 2006

I have made this cake four time in the last two months for cook outs and parties. Everyone loves it.

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JanS

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 9, 2006

I found this cake to be a vary easy and entertaining cake to make. The only problem I had was find straberry extract for which I still have not found. In place of the straberry extract I used a straberry spread. Not quite the same but it worked for the ocassion.

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George

Cooking Level: Beginning

Living In: Scarborough, Ontario, Canada

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Reviewed: Dec. 8, 2005

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).

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simcha

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Bala Cynwyd, Pennsylvania, USA

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Reviewed: Nov. 21, 2005

This is always a hit when I serve it at parties. Layering perfectly can be difficult, but don't worry if it starts to swirl because it still looks just as appealing.

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MAGGIEAC1

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Reviewed: Aug. 19, 2005

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.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 12, 2005

this cake was very pretty, loved the way it look just wish it tasted as good as it looked, but it diddn't have any taste, I think if I ever decide to make it again I well work on the taste.because it was very pretty.

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MYLADY2

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Reviewed: May 2, 2005

This is truly delicious. I also expected three distinct layers, and was really surprised when I cut the cake and saw the swirl effect. A nice, light and moist dessert.

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BARBIEL

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Reviewed: Feb. 26, 2005

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!

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SIYO112

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