This is an old Neapolitan Bundt Cake recipe calling for both strawberry and chocolate Nesquick powders. I believe this is an old Bake-Off recipe, but am still researching to find out whether that is true. It may have originated with Nestle since it uses two flavors of their instant drink mix.
This is not a cake that I have tested multiple times, and since posting the size of cake mix has been reduced, therefore this recipe probably needs some adjustments. Or it might be fine as is. The recipe did not call for any oil, just a box of cake mix, cream cheese, eggs, milk and the two flavors of Nesquik. I’m not sure when I’ll get around to testing it, as I am now old with a grown-up child and don’t have many uses for chocolate and strawberry milk mix. Just kidding. I’ll totally test it again! I remember it being good, but adding some oil to the batter probably wouldn’t hurt.
Neapolitan Bundt Cake
- 8 oz cream cheese, softened
- 4 large eggs room temp
- 1 box white cake mix (see note)
- 3/4 cup milk
- 3/4 cup double chocolate-flavor Nestle Nesquik powder
- 3/4 cup strawberry-flavor Nestle Nesquik powder
- Powdered sugar for dusting
- Preheat oven to 350 degrees F and spray a 10 inch Bundt pan with flour-added cooking spray.
- Beat cream cheese and eggs in large mixing bowl until smooth. On low speed or by hand, stir cake mix and milk into batter alternately. When mixed, beat on high speed for two minutes scraping sides of bowl.
- Remove 2 cups batter and place in separate bowl; stir in chocolate Nesquik.
- Remove 2 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.
I still have the original Pillsbury Best Bundt Recipes booklet that sold for 99 cents at the checkout stand in the supermarket in 1974. This is my favorite recipe, but I have doubled the cream cheese to 16 oz. for a moister cake. I also add a chocolate glaze in lieu of powdered sugar. Another variation would be to add chopped cherries in pink part. Wonderful recipes in this book but some have to be modified as powdered frosting mix hasn’t been sold in years!
This cake looks so moist! For some reason, I always have better luck with Bundt cakes than with a regular sheet cake. I love the Strawberry Nesquik in the recipe. Bookmarking now!
Ha – I had my recipe for this sitting out to make this week! It took a back burner to making ice cream…
Dawn, you can definitely taste the strawberry.
Taneka, the reason the recipe didn’t show up is because it’s a link to Recipezaar where I found it. I guess one problem here is that links are hard to see. I’ll fix that soon. I might also re-write the recipe and put it in the body of the post.
Debbi, no. I didn’t think it would be that great. It was very good.
How pretty! I love pretty cakes. You said that it was surprisingly good. Were you expecting it not to be?? 🙂
Second the thumbs up on the new blog layout…
Speaking of which, it may be a quirk of the new design but why didn’t the recipe show up with this bumped post?
love the new layout of the blog too 🙂
oh anna does the strawberry part stand out? I have been DYING to make one of these. Looks so good.