NEAPOLITAN BUNDT CAKE
Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!
Provided by Cathy
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Yield 8
Number Of Ingredients 9
Steps:
- Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
- Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
- Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
- Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
- Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
- Remove from pan and drizzle chocolate glaze over the top.
- To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.
Nutrition Facts : Calories 446 calories, Carbohydrate 70.7 g, Cholesterol 69.8 mg, Fat 15.9 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 2.6 g, Sodium 462.4 mg, Sugar 53 g
NEAPOLITAN SHEET CAKE
Marble cake gets an upgrade with this sweet sheet cake swirled with Neapolitan flavors. Frosting swirls of chocolate, vanilla and strawberry make this pretty cake stunning from top to bottom!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons cocoa until blended. In another small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons strawberry jam and 1/4 teaspoon food color until blended. Pour remaining cake batter in bottom of pan. Drop tablespoons of each colored batter in random pattern over top; pull table knife through batter to make swirls.
- Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat softened butter with electric mixer on medium-high speed until smooth. On low speed, gradually beat in powdered sugar until smooth and creamy. Beat in 2 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time.
- In small bowl, place 1/4 cup of the vanilla frosting; stir in 1 teaspoon strawberry jam until blended. Stir in food color until desired color. In another small bowl, place 3 tablespoons of the vanilla frosting; stir in 1 teaspoon cocoa until blended. Spread remaining vanilla frosting on top of cake. Randomly drop measuring teaspoonfuls of strawberry and chocolate frosting over top. Use small icing spatula to swirl frosting over top of cake. Store loosely covered at room temperature.
Nutrition Facts : Calories 460, Carbohydrate 57 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 40 g, TransFat 1/2 g
NEAPOLITAN CAKE
I received this easy recipe from a friend. It's a pretty cake for birthday parties. I like to add some strawberry extract to the pink portion of the batter. -Marianne Waldman, Brimfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine 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 until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 222 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
NEAPOLITAN REFRIGERATOR SHEET CAKE
I have not tried this recipe. I got it from Parish Pickens From Lakeshore United Methodist. The recipe was submitted by Helen Orcutt.
Provided by internetnut
Categories Dessert
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve gelatin in boiling water; add cold water and set aside.
- Bake cake according to package directions in 9x13x2 pan (may use jelly roll pan). Cool cake 20-25 minutes. Poke deep holes through top of cake, while still in pan, 1" apart. Spoon jello into holes. Refrigerate.
- Topping:.
- In chilled bowl, blend and whip, pudding, milk, dream whip and vanilla. Beat till stiff. Ice cake. Cake must be kept refrigerated. Cake may be frozen.
NEAPOLITAN CHEESECAKE
This rich, creamy cheesecake is a crowd-pleasing standout. It has won first-place ribbons at numerous fairs and is my family's favorite dessert. It's an indulgence sure to produce oohs and aahs when served to guests. -Sherri Regalbuto, Carp, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and cream. Add eggs and vanilla; beat on low just until combined. Divide batter into thirds. Add melted semisweet chocolate to a third. Spread over crust. Add melted white chocolate to another third. Spread over semisweet layer. Stir strawberries and, if desired, a few drops of food coloring into remaining portion. Spread over white chocolate layer. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place springform pan in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake at 325° for 70-75 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, melt semisweet chocolate, butter and 1 teaspoon shortening in a heavy saucepan or microwave; stir until smooth. Cool 5 minutes. Remove sides of pan. Pour melted chocolate mixture over cheesecake. Melt white chocolate and remaining shortening. Drizzle over cheesecake. Refrigerate until chocolate is firm. Refrigerate leftovers.
Nutrition Facts : Calories 265 calories, Fat 18g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 157mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
NEAPOLITAN REFRIGERATOR CAKE
I wanted to make a refrigerator cake for a potluck at work BUT I didnt have the correct ingredients to make either one of the two I wanted to make SO presto chango combine the two to get one!!! I brought home an empty pan so that should tell you something!! (cooking time does not include cooling time)
Provided by LAURIE
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a 13x9 pan.
- Mix cake mix, water, margarine and egg whites together until well blended.
- Pour batter into prepared pan.
- Bake 25-30 minutes until toothpick comes out clean.
- Cool completely.
- When cool poke holes 1 inch apart into cake with the handle of a wooden spoon.
- Puree strawberries in blender until smooth.
- Spoon evenly over top of cake, allowing to soak into holes.
- For topping, mix pudding and milk until smooth in large bowl.
- Fold in cool whip.
- Spread over cake.
- Decorate with fresh berries.
- Refrigerate for at least 4 hours.
- Store refrigerated.
Nutrition Facts : Calories 382, Fat 17.5, SaturatedFat 7, Cholesterol 2.9, Sodium 544, Carbohydrate 53.4, Fiber 1.6, Sugar 32.8, Protein 4
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