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Neapolitan Bundt Cake

Ingredients

  • (18.2 oz.) box white cake mix (pudding kind)
  • ¼ C. vegetable oil
  • 3 egg whites
  • 1 C. water
  • 1 tsp. strawberry extract or ¼ tsp. almond extract
  • Red liquid food coloring
  • C. chocolate syrup
  • ½ cup prepared chocolate frosting optional

Instructions

  • Preheat oven to 325° and grease and flour a 12-cup Bundt pan.
  • In a big mixing bowl, beat together the cake mix, oil, egg whites, and water on low speed for 30 seconds, scraping bowl as needed. Increase speed to medium and beat for 2 minutes, scraping bowl as needed.
  • Pour 1⅔ C. batter into a small bowl; stir in 1 extract and up to 12 drops food coloring. Pour 1⅔ C. batter into a second small bowl; stir in chocolate syrup. Keep the remaining batter plain. Pour a thin layer of each batter into prepped pan, one on top of the other. Repeat until you've used all the batter. Run a knife or chopstick carefully through the batter in a zig-zag or swirled pattern. (Or simply make three thicker layers.)
  • Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert pan on a wire rack to remove cake. Cool completely before slicing. Warm the frosting to a drizzling consistency and drizzle over the cake if you'd like.

Notes

 
Orange Dreamsicle Cake
Preheat oven to 325° and lightly grease a 9x13" cake pan. Dump 1 (18.25 oz.) pkg. orange cake mix (dry) and 1 (3.4 oz.) pkg. French vanilla instant pudding mix (dry) in a mound in the prepped cake pan. Make a well in the center of the dry ingredients. Pour the juice from 2 (11 oz.) cans mandarin oranges into a 2‑cup glass measuring cup and add enough orange juice to measure 1½ cups. Add the juice mixture and 3 eggs to the well in the dry ingredients and whisk together until blended, scraping down the sides of the bowl. Stir in the mandarin oranges and spread the batter evenly in the pan. Cut ½ C. cold butter into thin slices and scatter evenly over the batter. If you'd like, you can crush butter cookies to measure ½ C. and sprinkle over the top. Bake for 45 minutes or until the cake tests done with a toothpick. Cool completely. Spread thawed whipped topping over the cake to serve. Makes 15‑20 servings