Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!

Cathy

Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).

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  • Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.

  • Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.

  • Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.

  • Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.

  • Remove from pan and drizzle chocolate glaze over the top.

  • To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

Nutrition Facts

446 calories; protein 5.6g; carbohydrates 70.7g; fat 15.9g; cholesterol 69.8mg; sodium 462.4mg. Full Nutrition
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Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/29/2008
This recipe is a great concept, but going into it, I knew there would definitely be a lack of defined flavor, so I decided to change it at the get go. It turned out wonderful and my family loved it. I did use the strawberry flavoring, but I used about 1/2 tsp more. I then added an 1/8 cup of strawberry jam. (Next time I'll use a little more because my family LOVED the small strawberry pieces in the cake.) The chocolate cake batter DEFINITELY lacked chocolate flavor, so I added an 1/8 cup of Dutch cocoa and 6 tablespoons of melted bittersweet chocolate. (You could probably use semi-sweet.) I was NOT pleased with the taste of the frosting...it tasted more like confectioners sugar instead of chocolate. So, I added cocoa powder, a little melted bittersweet chocolate, 1/2 tsp of vanilla and enough milk to make it "drizzable." Turned out deliciously. Upon cutting the cake, we found perfectly marbled layers and will definitely make this cake again AND serve it with neapolitan ice cream!! Read More
(72)

Most helpful critical review

Rating: 1 stars
12/08/2005
this is the biggest failure of a recipe i have gotten off of this site. i even came up with a creative way to make the pink layer since i live in israel and there is no strawberry flavoring (way too exotic for here). i used strawberry jam and food coloring and it was great. i hand-spooned the layers on but they still totally mixed together and did not form even close to real layers. the whole purpose of this cake is appearance and this one was awful. also mine did not stay together and i could not even get it out of the pan in one piece! i say DON'T WASTE YOUR TIME. the one good thing i can say is that it tastes good in crumbly bits (i am pregnant and will eat anything though). Read More
(3)
86 Ratings
  • 5 star values: 52
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
02/29/2008
This recipe is a great concept, but going into it, I knew there would definitely be a lack of defined flavor, so I decided to change it at the get go. It turned out wonderful and my family loved it. I did use the strawberry flavoring, but I used about 1/2 tsp more. I then added an 1/8 cup of strawberry jam. (Next time I'll use a little more because my family LOVED the small strawberry pieces in the cake.) The chocolate cake batter DEFINITELY lacked chocolate flavor, so I added an 1/8 cup of Dutch cocoa and 6 tablespoons of melted bittersweet chocolate. (You could probably use semi-sweet.) I was NOT pleased with the taste of the frosting...it tasted more like confectioners sugar instead of chocolate. So, I added cocoa powder, a little melted bittersweet chocolate, 1/2 tsp of vanilla and enough milk to make it "drizzable." Turned out deliciously. Upon cutting the cake, we found perfectly marbled layers and will definitely make this cake again AND serve it with neapolitan ice cream!! Read More
(72)
Rating: 4 stars
07/21/2006
I made this for my granddaughter's birthday--served it with neapolitan ice cream--and it was very good--moist & tasty--and it looked very pretty. I didn't have strawberry extract so I used 1/4 cup strawberry syrup in the strawberry part. I made a glaze using strawberry syrup and powdered sugar and drizzled it over the top. Read More
(28)
Rating: 5 stars
02/26/2005
I followed the recipe as written except that I used 4 egg whites instead of 3 eggs to keep the cake white and made it in an angel food cake pan. And I did have to bake it about 10 minutes longer. When it was sliced I thought there would be 3 distinct layers of vanilla chocolate and strawberry but was pleasantly surprised at the beautiful swirl pattern. Instead of pouring the batter I spooned all 3 layers into the pan. Everyone at work thought the cake was yummy and asked for the recipe. One of the ladies at work made it for a church supper and said there was none left to take back home everyone loved it. Highly recommend this recipe. It would make a lovely presentation served with sliced neopolitan ice cream! Read More
(16)
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Rating: 5 stars
10/15/2003
this cake is absolutely delicious! Since I live on a military base that is not near anything else I had to make do with what I had. The commissary doesn't carry strawberry extract so I just used Hershey's Strawberry syrup and it tasted wonderful! Read More
(11)
Rating: 5 stars
05/14/2004
Super moist cake - wow! I did modify the recipe to using 2 tsp. of strawberry extract with 5 drops of red food coloring. I also did 1/3 cup of choc. syrup for a richer flavor. Will definitely make again. Read More
(9)
Rating: 5 stars
06/26/2004
Fun recipe! My layers stayed pretty intact - I poured the chocolate and strawberry batters over a spoon - so they wouldn't drop through the white batter. I used 1.5 tsp of strawberry extract and I also added 1 tbsp of chocolate malted milk powder to the chocolate mixture. Thanks a bunch!!! - will serve warm with neopolitan ice cream!!!!!!! Read More
(8)
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Rating: 5 stars
02/28/2003
I baked this cake for my husband's birthday because my family loves their 'ice cream' and cake. They loved it! I have told everyone about this delicious and easy cake! Read More
(5)
Rating: 5 stars
02/20/2012
Made this delightful cake for Valentine's Day 2012. I used a yellow Betty Crocker cake mix and even though the recipe did not require I added 1 pkg. of instant french vanilla pudding 1 t. of pure vanilla extract and 1 cup of sour cream. I substituted 1 cup of milk for the water and used 1 teaspoon of raspberry extract instead of strawberry. Excellent moist bundt cake - it is a keeper! Read More
(4)
Rating: 4 stars
07/12/2010
very easy tomake and I didn't think it would be. Turned out very good Read More
(4)
Rating: 1 stars
12/08/2005
this is the biggest failure of a recipe i have gotten off of this site. i even came up with a creative way to make the pink layer since i live in israel and there is no strawberry flavoring (way too exotic for here). i used strawberry jam and food coloring and it was great. i hand-spooned the layers on but they still totally mixed together and did not form even close to real layers. the whole purpose of this cake is appearance and this one was awful. also mine did not stay together and i could not even get it out of the pan in one piece! i say DON'T WASTE YOUR TIME. the one good thing i can say is that it tastes good in crumbly bits (i am pregnant and will eat anything though). Read More
(3)
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