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Neapolitan Cake

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

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( 22 Ratings)

22 Ratings

5 Stars 41%

4 Stars 27%

3 Stars 23%

2 Stars

1 Stars

Member Reviews ( 14 )

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Prep Time 20 min
Total Time 2 hr 15 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

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 questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 2g, 2% Trans Fat 1/2g 1/2% ),
Cholesterol: 0mg; 0%;
Sodium: 320mg; 320%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 0g 0% Sugars 25g 25% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

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.

REVIEWS & COMMENTS

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1 - 3 of 14 Reviews View All

Posted 10/29/2012 9:42:52 AM REPORT ABUSE lizsulak said:

Rating:

My family loved this. I will make it again

This reply was: Helpful Inspiring

Posted 7/6/2012 11:08:40 AM REPORT ABUSE carolyned1 said:

Rating:

I found it to be easy to make and delicious just following the recipe

This reply was: Helpful Inspiring

Posted 4/26/2012 7:35:12 PM REPORT ABUSE Bobcat Steph said:

Rating:

This recipe is decent, but easily improved. Cook's Country's recipe for this cake makes it better than this because it adds strawberry flavor to the pink layer, then a strawberry jam glaze that keeps the cake moist for days. You add 1/4 cup seedless strawberry jam and 3 drops red food coloring (optional) to the batter for the pink layer. The chocolate layer uses 1/3 cup chocolate syrup mixed with 2 tablespoons cocoa powder. After baking and cooling, brush 1/4 cup warmed seedless strawberry jam all over the cake before adding the frosting--Cook's Country makes a chocolate glaze that I also prefer making it my favorite cake of all time, it looks so pretty when you cut into it. @lessergoldfinch: Baking in a 9x12 pan would be hard as the batters are quite thick and you'd probably have trouble spreading one layer over the next without mixing them. If you don't care about presentation and want a marble cake, you could just swirl the batters gently together.

This reply was: Helpful Inspiring