-Nancy Speicher DPXX20A
1 pk White cake mix
1 c Water
1/4 c Salad oil
3 Eggs
1 ts Strawberry extract
12 dr Red food color
1/4 c Chocolate-flavored syrup
CHOCOLATE GLAZE
2/3 c Confectioners’ sugar
3 tb Chocolate-flavored syrup
Heat oven to 350F (pans with non-stick finish – 325F). Generously grease
and flour 12-cup bundt cake pan. Blend cake mix (dry), water, oil and eggs
on low speed until moistened; beat 3 minutes on medium speed. Pour 1/3 of
the batter (about 1 2/3 cups) into pan. Measure 1/2 of the remaining batter
(about 1 2/3 cups) into small bowl; stir in strawberry extract and food
color. Carefully pour into pan. Stir chocolate-flavored syrup into
remaining batter; carefully pour into pan. Bake 40 to 45 minutes or until
top springs back when touched lightly in center. Cool 10 minutes; remove
from pan. Cool completely. Spread cake with Chocolate Glaze, allowing some
to drizzle down side.
Chocolate Glaze: Mix confectioners’ sugar and chocolate-flavored syrup
until smooth. If necessary, a few drops of water or small amount of
confectioners’ sugar can be added until desired consistency.
Note: You can substitute yellow cake mix for white cake mix. Increase
water to 1 1/4 cups.
From Betty Crocker ad
From
Yields
1 Servings