Neapolitan Cake Recipe
- 1 package yellow cake mix (regular size)
- 1 cup water
- 1/4 cup canola oil
- 3 Eggland's Best Eggs
- 8 to 10 drops red food coloring
- 1/4 cup chocolate syrup
- 1 tablespoon baking cocoa
- Confectioners' sugar, optional
- In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter into three equal portions.
- Pour one portion into a greased and floured 10-in. fluted tube pan. Stir red food coloring into another portion; carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter; carefully spoon into pan. Do not swirl.
- Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12 servings.
Reviews for Neapolitan Cake(11)
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Great cake, everyone loved it!
Quick & easy, very tasty. Because we love the chocolate/orange combination, I did do a little alteration that turned out great - I brought the red food coloring down to 4, added 5 drops yellow food coloring, and added about 1/4 tsp of orange extract to the orange batter portion.
I made this cake for our family reunion and everyone loved it! it's easy for little hands to hold onto and eat. I used some strawberry jello for the strawberry flavor, it was great!
This is a fun cake to serve as it looks so nice. I make it often, varying the colors. For PTuttle who has problems with the cake sticking, don't forget to grease AND flour the pan. Works for me.
This recipe tastes great. I added 2 tbs. of strawberry Nestle's Quick to the pink batter and that worked well. I did have a big problem with the cake releasing from the Bundt pan (allegedly non-stick and greased on top of that with vegetable shortening). It broke apart badly, but my family didn't mind because it still tasted great. I would like to make this cake for company sometime. Does anyone have any advice on the sticking problem? I'm thinking it might be because I used one of those "pudding in the mix" yellow cake mixes. Do you think it might have been too moist?