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NEOPOLITAN BUNDT CAKE Recipe

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This recipe for NEOPOLITAN BUNDT CAKE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Sunday, July 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 DUNCAN HINES FUDGE MARBLE CAKE MIX
EGGS, WATER AND OIL AS DIRECTED ON PKG.
1/4 C. MARISCHINO CHERRIES
2-3 DROPS RED FOOD COLORING
1/4 C. MINI-SIZE SEMI-SWEET CHOC. BITS
2 T. WATER
CONFECTIONERS SUGAR

Directions:
Directions:
PREHEAT OVEN TO 350 DEGREES, GREASE AND
FLOUR 10" BUNDT PAN.
PREPARE CAKE MIX AS DIRECTED ON PKG., SET CHOC. PACKET ASIDE TO USE LATER. REMOVE 1 C. BATTER TO EACH OF TWO SMALL BOWLS
(2 C. OF BATTER REMOVED TOTAL) SPREAD BATTER FROM MIXER BOWL INTO BUNDT PAN, SET ASIDE.
TO 1 C. OF BATTER IN SMALL BOWL ADD CHOPPED CHERRIES AND RED FOOD COLORING. STIR UNTIL WELL MIXED AND SPOON OVER BATTER IN PAN.
TO CUP OF BATTER IN SECOND BOWL ADD CONTENTS OF CHOC. PACKET, CHOC. MINI BITS AND 2 T. WATERM MIX WELL. SPREAD OVER CHERRY BATTTER IN PAN AND WITH A SPATULA STIR PAN ONCE OR TWICE, TURNING PAN TO SWIRL THE DIFFERENT CAKE BATTERS.
BAKE FOR 35-45 MIN. OR UNTIL TESTED WITH TOOTHPICK. COOL IN PAN ON WIRE RACK FOR 15-20 MIN. AND UNMOLD, COOL COMPLETELY.
WHEN COOL, DUST WITH CONFECTIONERS SUGAR.

 

 

 

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