Advanced

Neapolitan Cake

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Savor the same triple flavor combo of the classic ice cream in a moist and delicious cake.

false

(17 Ratings)

17 Ratings

5 spoons 35%

4 spoons 29%

3 spoons 24%

2 spoons

1 spoons 12%

Member Reviews (9)

1dbaadc6-7e3a-4404-84b6-b49a7ddb28bf

Pin It

PREP TIME
20 Min
TOTAL TIME
2 Hr 15 Min
SERVINGS
12

1: box Betty Crocker® SuperMoist® white cake mix

1: cup water

1/4: cup vegetable oil

3: egg whites

1/4: teaspoon almond extract

10: drops red food color

1/4: cup chocolate-flavored syrup

1/2: cup Betty Crocker® Rich & Creamy chocolate frosting

Save $$$ on your favorite brands

1 Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
2 In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.
3 Into small bowl, pour 1 1/3 cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
4 Bake 40 to 45 minutes or until toothpick inserted 1 1/2 inches from side of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
5 In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Fluted tube cake pans can be a challenge to grease. To make it easier, place a dab of shortening on the outside of a small plastic sandwich bag. Slip the bag on your hand, and rub shortening on the inside of the pan. Repeat with more shortening until every surface is greased.

Serve with Neapolitan ice cream, of course!

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 250

(Calories from Fat 70),

Total Fat 8g

(Saturated Fat 2g,
Trans Fat 1/2g),

Cholesterol 0mg;
Sodium 320mg;
Total Carbohydrate 42g

(Dietary Fiber 0g,
Sugars 25g),

Protein 2g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 6.00%;
Iron 4.00%;

Exchanges:

1 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 9 Reviews View All

Posted 7/30/2011 2:10:42 PM REPORT ABUSE Deborah from Tennessee said:

Rating:

I made this yesterday with a couple of changes. I added strawberry flavoring to the pink layer instead of the almond to give it that true neapolitan ice cream flavor. Also, I'm not much on canned frosting, so I made a simple chocolate glaze from powdered sugar, cocoa powder, vanilla and milk and drizzled that over the top. The cake baked up beautifully, looks great and tastes delicious. I did, however, have one problem. The cake was so light and fluffy that it stuck to my cooling rack and was hard to get moved to the cake plate. I lost some of the bottom trying to move it. Next time I'll allow it to cool directly on the cake plate so I won't have to move it. Also, I wondered if melting some baking squares instead of using chocolate syrup would make it less crumbly.

This reply was: Helpful Inspiring

Posted 5/15/2011 9:19:27 PM REPORT ABUSE janet s said:

Rating:

I haven't tried this yet, but how can you say this is the same triple flavor combo of the classic ice cream when the pink is almond flavored instead of strawberry? That's just wrong...

This reply was: Helpful Inspiring

Posted 5/15/2011 3:15:14 PM REPORT ABUSE Jannah said:

Rating:

This was an easy cake to make. I made this for my Bunco group and the ladies loved it. What was left I brought home and my girls loved it. I used more icicng than what was called for, that is my favorite part. I know next time to even out the layers, I didn't have much of a chocolate layer. Otherwise will make this again!

This reply was: Helpful Inspiring