Neapolitan Bundt Cake

This cake tastes as good as it looks!  It starts with a white cake mix which is separated into three parts.  The white layer is poured first into a bundt pan, the strawberry and chocolate layers follow, and voila.  Pretty and delicious!

The recipe is on allrecipes but, after reading the reviews, I made the following changes: I added 1 1/2 tsp. strawberry extract to the pink layer, and I added 1/8 cup dutch-process cocoa and 6 tbsp. melted dark chocolate to the chocolate layer.  The cocoa made the batter a little thick, so I thinned it slightly with a bit of milk.  (it was still thicker than the vanilla and strawberry).  The vanilla glaze came from allrecipes, too, but I tinted it pink and used strawberry extract instead of vanilla.  Also, 2 1/2 tsp. milk was not nearly enough to make the glaze pourable, so I kept adding milk until I got the consistency that I wanted.  (I think I may have gotten carried away with the milk because the glaze was a lit-tle too runny.  Next time for me, less milk.)

I would definitely make this cake again.  With a scoop of strawberry ice cream on the side, it’s a Valentine’s Day super-treat!

“A”