Neapolitan Cake Recipe
Ingredients
| Cake mix package | 1 | |
| Unsweetened chocolate square | 1 | |
| Red food color | ||
| Seven-Minute Frosting | ||
| Red Food Color | 1/8 Teaspoon | |
Directions
Preheat oven to 350F.
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.
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.
Chef
