The Great Neapolitan Bundt Cake

1. Heat oven to 350F (pans with non-stick finish - 325F).
2. Generously grease and flour 12-cup bundt cake pan. Blend cake mix (dry), water, oil and eggs on low speed until moistened; beat 3 minutes on medium speed.
3. Pour 1/3 of the batter (about 1 2/3 cups) into pan. Measure 1/2 of the remaining batter (about 1 2/3 cups) into small bowl; stir in strawberry extract and food color.
4. Carefully pour into pan. Stiri chocolate-flavored syrup into remaining batter; carefully pour into pan. Bakei 40 to 45 minutes or until top springs back when touched lightly in center.
5. Cool 10 minutes; remove from pan. Cool completely.
6. Spread cake with chocolate Glazei, allowing some to drizzle down side.
7. chocolate Glaze: Mixi confectioners' sugar and chocolate-flavored syrup until smooth.
8. If necessary, a few drops of water or small amount of confectioners' sugar can be added until desired consistency.
9. Note You can substitute yellow cake mix for white cake mix. Increase water to 1 1/4 cups.
10. From Bettyi Crocker -----.