I love these Retro Ads, and this 1974 Betty Crocker Ad for The Great Neapolitan Bundt Cake is really fun. It's inspired by Neapolitan ice cream (strawberry, vanilla, and chocolate). This recipe is also retro because it includes cake mixes and food coloring. You can always adapt it with your own favorite cake recipe, and Wilton makes some natural red colorings. Also, remember to use real chocolate syrup (I also add some cocoa to the 'chocolate' portion). I don't make a chocolate glaze. I sprinkle this Bundt cake with confectioners' sugar.
THE GREAT NEAPOLITAN BUNDT CAKE
box Betty Crocker Super Moist™ white cake mix (or yellow cake mix)
cup vegetable oil
drops red food color
1 tsp strawberry extract
cup chocolate syrup
1 Tbsp cocoa
Heat oven to 325°F. Grease and lightly flour 12-cup fluted Bundt pan, or spray with baking spray with flour.
In large bowl, beat cake mix, water, oil, and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.
Into small bowl, pour 1 1/3 cups batter; stir in food color and strawberry extract. Carefully pour pink batter over white batter in pan.
Stir chocolate syrup and cocoa into remaining batter. Carefully pour chocolate batter over pink batter.
Bake 40 to 45 minutes or until toothpick inserted 1 1/2 inches from side of cake comes out clean. Cool 10 minutes.
Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
When cool, dust with powdered sugar or with chocolate glaze (original recipe)