Neapolitan Pound Cake

Ingredients

• 8 ounces cream cheese, softened
• 4 eggs
• 1 (18.25 ounce) box white cake mix*
• 3/4 cup milk or water
• 3/4 cup strawberry flavor milk drink mix
• 1 teaspoon vanilla extract
• 1 cup chocolate milk drink mix

Instructions

1. Heat oven to 350 degrees F (325 degrees F for a colored fluted pan). Grease and flour* a 12-cup fluted tube pan.
2. In large bowl, blend cream cheese and eggs until smooth.
3. Blend in cake mix and milk. Beat for 2 minutes at highest speed.
4. Put 2 cups batter into prepared pan.
5. Add dry strawberry milk drink mix to 2 cups of batter. Pour over vanilla batter.
6. Add dry chocolate milk drink mix to remaining batter. Pour over strawberry batter.
7. Bake for 55 to 65 minutes or until wooden pick inserted in center comes out clean.
8. Cool upright in pan for 45 minutes.
9. Loosen edges; remove from pan. Cool completely.
10. If desired, sprinkle with confectioners' sugar or serve with ice cream and chocolate sauce.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!