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Neapolitan Cake Recipe
|Yellow cake mix||18 1⁄2 Ounce|
|Unsweetened chocolate square||1 (1 Square)|
|Red food color||2 Drop (Adjust Quantity As Needed)|
|Seven minute frosting||1⁄2 Cup (8 tbs) (For Topping)|
|Red food color||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 3104 Calories from Fat 903
% Daily Value*
Total Fat 106 g162.8%
Saturated Fat 34.6 g173.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3466.3 mg144.4%
Total Carbohydrates 520 g173.4%
Dietary Fiber 17 g67.9%
Sugars 310.2 g
Protein 28 g56.1%
Vitamin A Vitamin C
Calcium 2.9% Iron 28%
*Based on a 2000 Calorie diet
Grease and flour 2 (9-by- 1-1/2-inch) layer-cake pans.
Prepare cake mix as package label directs.
Meas- ure 1-1/3 cups batter into small bowl; stir in choc- olate until well blended.
Measure another 1-1/3 cups batter into small bowl; stir in several drops red food color.
Turn the plain, chocolate, and pink batters into prepared pans, dividing evenly.
To marble, swirl batters together with a spatula, first using a fold- ing motion, then making az through batter.
Bake 25 to 30 minutes, or until cake tester in- serted in center comes out clean.
Cool in pans on wire rack 10 minutes.
Remove from pans; cool thoroughly on rack.
Make Seven-Minute Frosting, as directed; add food color.
Use to fill and frost top and side of cake.
Makes 8 to 10 servings.
Note: Or use 1 package (6-1/2 oz) fluffy-white-frost- ing mix as the label directs.