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Neapolitan Bundt Cake

From

June/July 2006

Neapolitan Bundt Cake

We wanted to develop a Neapolitan Bundt cake recipe that uses the flavors and colors of Neapolitan ice cream—but didn’t call for a boxed cake mix. To make it from scratch, we prepared our favorite yellow cake recipe and divided it into three bowls. We flavored one of the bowls with chocolate syrup and another with strawberry jam, and left the third bowl unflavored. We then simply poured the batters into a Bundt pan; they naturally swirled together as the cake baked. As a final boost to our Neapolitan Bundt Cake’s flavor, we heated some strawberry jam to a glazelike consistency and brushed it over the baked cake.

Makes 1 12-inch Bundt cake

This cake originally ran as part of a Betty Crocker cake mix ad campaign in the 1970s, offering the flavors of Neapolitan ice cream: vanilla, chocolate, and strawberry. We tweaked the recipe to accommodate a homemade cake and boosted the chocolate and strawberry flavors as well. Now this is a cake worth revisiting.

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