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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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From cake mix Ingredients:
1 (18 ounce) package betty crocker supermoist white cake mix |
1 cup water |
1/4 cup vegetable oil |
3 egg whites |
1/4 teaspoon almond extract |
12 drops red food coloring |
1/3 cup chocolate syrup |
Directions:
1. Heat oven to 350°. Grease 12-cup bundt cake pan with shortening; lightly flour.
2. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes.
3. Pour about 1 2/3 cups batter into pan. Pour 1 2/3 cups batter into small bowl; stir in almond extract and food color. Carefully pour pink batter over white batter in pan.
4. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
5. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan.
6. Cool completely, about 1 hour. Drizzle chocolate Glaze over cake. Store loosely covered at room temperature.
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