NEAPOLITAN POUND CAKE
This is a great tasting cake and really looks good. It is also very easy to put together. I haven't made this cake for a long time and just ran across it in my files and thought I would share it with you. I believe I got this recipe from my sister.
Provided by Darlene10
Categories Dessert
Time 1h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350° (325° for coloured fluted tube pan).
- Using solid shortening or margarine (not oil), grease and flour 12-cup fluted tube pan (non-stick finish pan, too).
- In large bowl, blend cream cheese and eggs until smooth.
- Blend in cake mix and milk.
- Beat 2 minutes at highest speed.
- Add strawberry milk drink mix to 2 cups batter; pour into prepared pan.
- Stir vanilla into 2 cups batter; pour over strawberry batter.
- Add chocolate milk drink mix to remaining batter; pour over vanilla batter.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool upright in pan 45 minutes.
- Loosen edges; remove from pan.
- Cool completely.
- If desired, sprinkle with powdered sugar or serve with ice cream and chocolate sauce.
Nutrition Facts : Calories 385.1, Fat 15.1, SaturatedFat 6.4, Cholesterol 102, Sodium 404.5, Carbohydrate 55.6, Fiber 1, Sugar 43.4, Protein 6.9
NESQUIK NEAPOLITAN POUND CAKE
THIS IS A FUN AND GREAT RECIPE! WE LOVE IT! Winter 2001. Moist and tasty. This fun cake with three different flavors will be a hit with kids of all ages. Serve it at your next birthday party for a neat change of pace. Makes 16 servings. Printed from Allrecipes, Submitted by Nestle Nesquik.
Provided by byZula
Categories Dessert
Time 1h
Yield 1 bundt cake
Number Of Ingredients 7
Steps:
- PREHEAT oven to 350 degrees F.
- Grease and flour 10-inch, 12-cup fluted tube pan.
- BEAT cream cheese and eggs in large mixer bowl until smooth.
- Beat in cake mix alternately with milk.
- Beat on high speed for 2 minutes (batter will be thick).
- Remove 2 cups batter and place in separate bowl; stir in chocolate Nesquik.
- Remove 2 more cups white cake batter and place in separate bowl; stir in strawberry Nesquik.
- SPOON strawberry batter into prepared pan; tap pan on counter lightly.
- Spoon white batter over strawberry batter covering it completely, and then spoon chocolate batter over white batter.
- BAKE on center oven rack for 55 to 65 minutes or until wooden pick inserted into cake comes out clean.
- Cool in pan on wire rack for 45 minutes.
- Loosen edges with butter knife if needed; invert onto wire rack to cool completely.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 4292, Fat 164.8, SaturatedFat 69.9, Cholesterol 1121.1, Sodium 4902.3, Carbohydrate 635.6, Fiber 7.4, Sugar 485.4, Protein 74.8
EASY NEAPOLITAN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
- Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
- Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
- While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
- Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
- Pour the ganache over the cake, letting any excess drip down the sides.
CHOCOLATE POUND CAKE AND NEAPOLITAN BAKED ALASKA
Steps:
- Line an (8 1/2 by 4 1/2 by 2 1/2-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Cut ice cream block in half crosswise, and then press the layer of pound cake slices into the bottom of the pan. Add half of ice cream and then add the remaining cake to sandwich the ice cream. Fold plastic overhang atop cake to cover. Freeze for 4 hours, or until frozen solid.
- Wrap hot damp towels around pan sides to loosen cake and ice cream from pan. Fold back plastic from atop cake. Invert a baking dish or large flame-proof plate atop cake. Holding baking dish and pan together, invert cake into dish. Remove pan; keep cake covered with plastic wrap. Freeze while preparing meringue.
- Preheat oven to 450 degrees F.
- Beat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks form. Remove plastic from cake. Spread meringue over cake, covering cake and ice cream and completely sealing meringue to dish. Bake until meringue is lightly brown and just set, about 3 minutes. Cut into slices and serve immediately.
NEAPOLITAN BUNDT CAKE
Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!
Provided by Cathy
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Yield 8
Number Of Ingredients 9
Steps:
- Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
- Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
- Measure 1/2 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 1/4 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 350 degree F (175 degrees C) 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.
Nutrition Facts : Calories 446 calories, Carbohydrate 70.7 g, Cholesterol 69.8 mg, Fat 15.9 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 2.6 g, Sodium 462.4 mg, Sugar 53 g
NEAPOLITAN POUND CAKE
I was looking for something different and easy for holiday get togethers; between potlucks,church meetings,holiday parties I need quick and easy and of course GOOD recipes...I have made this twice and I didn't even get to try it either time because it disappeared so quickly..I was told it was great :o)...I wound up getting...
Provided by Chris T.
Categories Other Desserts
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. PREHEAT oven to 350° F. Grease and flour 10-inch, 12-cup fluted tube pan.
- 2. BEAT cream cheese and eggs in large mixer bowl until smooth. Beat in cake mix alternately with milk. Beat on high speed for 2 minutes (batter will be thick). Remove 2 cups batter and place in separate bowl; stir in chocolate powder (nesquik). Remove 2 more cups white cake batter and place in separate bowl; stir in strawberry powder (nesquik).
- 3. SPOON strawberry batter into prepared pan; tap pan on counter lightly. Spoon white batter over strawberry batter covering it completely; spoon chocolate batter over white batter.
- 4. BAKE on center oven rack for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 45 minutes. Loosen edges with butter knife if needed; invert onto wire rack to cool completely. Sprinkle with powdered sugar....or melt your favorite canned frosting in microwave and drizzle over the cooled cake.
NEAPOLITAN ICEBOX CAKE
Chilled in a loaf pan, three ice cream flavors -- vanilla, chocolate, and pistachio -- layered with crushed chocolate-sandwich cookies form a classic frozen treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 6
Steps:
- Coat a standard 5-by-10-inch loaf pan with cooking spray, and line with plastic wrap, allowing a 2-inch overhang on the long sides; set aside. Process sandwich cookies in a food processor until finely ground; set aside.
- Using an offset spatula, smooth vanilla ice cream into bottom of prepared pan. Spread half of the cookie crumbs on top. Freeze 15 minutes. Smooth chocolate ice cream over cookie crumbs; top with remaining cookie crumbs. Freeze 15 minutes. Smooth pistachio ice cream over cookie crumbs. Cover with plastic overhang. Freeze until firm, at least 4 hours (up to overnight).
- To unmold, let cake stand at room temperature 10 minutes. Gently lift by plastic overhang, and unmold, pistachio side down, onto a platter. Remove plastic wrap. Top with chocolate sauce.
NEAPOLITAN CAKE
Savor the same triple flavor combo of the classic ice cream in a moist and delicious cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake 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 almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup 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.
- In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 25 g, TransFat 1/2 g
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- Generous grease a loaf pan, and sprinkle all the inside edges with a little over half of the coarse sugar. Preheat your oven to 350 degrees.
- In a medium bowl, stir together the flour, baking powder, and salt. Set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Add in the vanilla extract, and the eggs one at a time, along with the milk. Slowly beat in the flour mixture until combined, taking care to not over-mix.
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