Wednesday, January 5, 2011

Neapolitan Cake

I found myself with left over truffle filling and wanted to find a good use for it.  This is what I came up with, Neapolitan Cake.  You will find the recipe in a printable at the end of this post.
I know what you are thinking.  The layer that is supposed to be pink looks more... purple.  Let me explain.
  Obviously, Neapolitan is chocolate, vanilla, and strawberry.  When I got ready to mix this up I discovered that I had frozen mixed berries, not frozen strawberries.   Instead of trying to sort out the strawberries I figured it wouldn't hurt to include the other berries as well.  Well, it didn't hurt the flavor.  It tasted great.  But I did underestimate the strength of the blueberries in the mix.  It was supposed to look more like this.

In a nut shell, I made a vanilla cake and divided the batter into three bowls.  Then I turned one chocolate, one strawberry (or mixed berry), and left the last vanilla.  Bake the batter in separate pans.  I used a mini loaf pan.  You will have about 2/3 cup of batter for each flavor.  After baked and cooled, I stacked them using the truffle filling as frosting.  This is a small recipe that will serve 6-8 people.  You can certainly double the recipe for a larger cake.

--Frostine

 


Neapolitan Cake