Neapolitan Sheet Cake Recipes
NEAPOLITAN SHEET CAKE
Marble cake gets an upgrade with this sweet sheet cake swirled with Neapolitan flavors. Frosting swirls of chocolate, vanilla and strawberry make this pretty cake stunning from top to bottom!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons cocoa until blended. In another small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons strawberry jam and 1/4 teaspoon food color until blended. Pour remaining cake batter in bottom of pan. Drop tablespoons of each colored batter in random pattern over top; pull table knife through batter to make swirls.
- Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat softened butter with electric mixer on medium-high speed until smooth. On low speed, gradually beat in powdered sugar until smooth and creamy. Beat in 2 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time.
- In small bowl, place 1/4 cup of the vanilla frosting; stir in 1 teaspoon strawberry jam until blended. Stir in food color until desired color. In another small bowl, place 3 tablespoons of the vanilla frosting; stir in 1 teaspoon cocoa until blended. Spread remaining vanilla frosting on top of cake. Randomly drop measuring teaspoonfuls of strawberry and chocolate frosting over top. Use small icing spatula to swirl frosting over top of cake. Store loosely covered at room temperature.
Nutrition Facts : Calories 460, Carbohydrate 57 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 40 g, TransFat 1/2 g
NEAPOLITAN REFRIGERATOR SHEET CAKE
I have not tried this recipe. I got it from Parish Pickens From Lakeshore United Methodist. The recipe was submitted by Helen Orcutt.
Provided by internetnut
Categories Dessert
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve gelatin in boiling water; add cold water and set aside.
- Bake cake according to package directions in 9x13x2 pan (may use jelly roll pan). Cool cake 20-25 minutes. Poke deep holes through top of cake, while still in pan, 1" apart. Spoon jello into holes. Refrigerate.
- Topping:.
- In chilled bowl, blend and whip, pudding, milk, dream whip and vanilla. Beat till stiff. Ice cake. Cake must be kept refrigerated. Cake may be frozen.
NEAPOLITAN REFRIGERATOR SHEET CAKE
The flavors of strawberry, chocolate, and vanilla combine wonderfully in this moist and festive-looking cake. It's easy to make and may be frozen for later use.
Provided by Debs Recipes
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jello by stirring it into 3/4 cup boiling water, then add 1/2 cup cold water; set aside at room temperature.
- Mix cake according to package directions and bake in a 9x13" pan.
- Cool baked cake for 30 minutes, then poke deep holes about 1" apart into cake with a meat fork or a chopstick; very slowly pour all the jello into the holes.
- Refrigerate cake; blend cool whip, instant pudding, milk, and vanilla until stiff; frost cake and return to refrigerator.
- Cover cake and (freeze at this point, or) keep refrigerated; serve chilled.
Nutrition Facts : Calories 220.2, Fat 7, SaturatedFat 3.4, Cholesterol 3.2, Sodium 327.3, Carbohydrate 38.7, Fiber 0.9, Sugar 30.4, Protein 2.4
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