Neapolitan Bundt Cake

OH Boy does this cake ever look good - well, the picture of this cake looks good, so that is why I am baking it!!  This adventure comes from Betty Crocker.  Somehow I got on their mailing list and . . . well,  it is a long story . . . but they sent me something wrong by accident so to make up for their mistake, they sent me a Dessert "eBook" and this recipe was included in it.   Reading the instructions, it looked pretty simple and required a quick dash to the grocery store.  So a new adventure was born!

Ingredients:

1 box Moist White Cake Mix (don't tell them I used Pillsbury!!)
1 cup water
1/4 cup vegetable oil
3 egg whites
1/4 tsp almond extract
10 drops red food color
1/4 cup chocolate flavored syrup
1/2 cup Chocolate Frosting (again don't tell them I used Pillsbury!!)

Heat oven to 325F.  Grease and lightly flour 12 cup bundt cake pan or spray with baking spray with flour.

In a large bowl, mix cake mix, water, oil and egg whites with electric mixer until combined.  Pour about 1 2/3 cups of batter into cake pan.

In a small bowl, pour 1 1/3 cups batter, stir in almond extract and 10 drops of red food color - mix.  Isn't that a pretty color!!

Carefully spoon the pink batter over the white batter in the pan.

Stir the chocolate syrup into the remaining batter.  Carefully spoon the chocolate batter over the pink batter.

Bake 40 to 45 minutes or until a toothpick inserted into the cake comes out clean.

Cool for 10 minutes in the pan.  Turn the pan upside down onto a cooling rack or a serving plate.  Cool completely for about 1 hour.

In a microwavable bowl, heat the frosting uncovered on HIGH for about 15 seconds or until the frosting can be stirred smooth and is thin enough to be drizzled.  Spread the frosting over the top of the cake, allowing some to drizzle down the side of the cake.
When you cut this cake, it will have 3 different layers with 3 different flavors - the white cake, the pink with the almond extract and the chocolate layer - how cool is this!!

 YUM!!  ENJOY!!