| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Neapolitan |
Cakes |
1 |
Servings |
INGREDIENTS
|
|
-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 |
| 2/3 |
c |
Confectioners' sugar |
| 3 |
tb |
Chocolate-flavored syrup |
INSTRUCTIONS
CHOCOLATE GLAZE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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