12 to 16 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours 15 Minutes
1 Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
2 In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour about 1⅔ cups batter into pan.
3 Into small bowl, pour 1⅓ cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
4 Bake 40 to 45 minutes or until toothpick inserted 1½ inches from side of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
5 In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.
1 Serving: Calories 250; Total Fat 8g (Saturated Fat 2g, Trans Fat 0.5g); Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 42g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, 2 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 3
Sweet Secret Fluted tube cake pans can be a challenge to grease. To make it easier, place a dab of shortening on the outside of a small plastic sandwich bag. Slip the bag onto your hand, and rub shortening on the inside of the pan. Repeat with more shortening until every surface is greased.
Sweet Secret Serve with Neapolitan ice cream, of course!