Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Neapolitan Bundt Cake

1 (18.25 oz.) pkg. white cake mix

1 cup water

¼ cup vegetable oil

3 eggs

1 t. strawberry extract

¼ cup chocolate syrup

3 drops red food coloring

2/3 cup confectioners' sugar

3 T. chocolate syrup

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Grease and flour a 12-cup bundt pan. Preheat oven to 350ºF (175ºC). Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour ½ of the batter into the bundt pan. Measure ½ 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 ¼ 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 350ºF (175ºC) 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. Yield: 8 servings.