Neapolitan Mochi Bundt Cake
For the Kid’s homework he was asked to make a ‘favorite recipe.’ The Kid loves to cook and the choice was easy: my neapolitan mochi cake. He followed the entire recipe himself (a little helping holding the bowl, etc) and in the end he got to eat his creation!
1 pound mochiko (1 box)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, melted
2 cups sugar
1 (12 ounce) can evaporated milk
1-1/2 teaspoons vanilla
2 Tablespoons Cocoa Powder
1/4 cup mini chocolate chips
pink gel food coloring
Preheat the oven to 350 degrees. Prep a bundt pan by greasing it with butter. Personally I never flour it, but that’s all on you.
In a medium bowl whisk together the mochiko, baking powder and salt. Set aside.
Stir together the melted butter and sugar. Then add the evaporated milk. Add the vanilla and the eggs and mix well. Now add it to the dry ingredients and mix well.
Divide the batter into three bowls, leaving one bowl as is.
In the second bowl add the cocoa powder and the chocolate chips. Stir well.
In the third bowl add a touch of pink gel food coloring just until you get a nice pink. Set aside.
In the prepped bundt pan, pour in the chocolate batter.
Top that with the vanilla (plain) and then finish it off with the pink.
Place the filled pan on a baking sheet and bake for 45-50 minutes depending on your oven. Check to see if it’s done by piercing it with a large skewer.
Let the cake cool in the pan, then turn the pan over onto a wire rack and the cake will pop right out.
Slicing into the unassuming cake and seeing all the pretty colors is what makes this cake so fun! The Kid loves the mochi texture and he likes to eat each color one at a time. This Kid is methodical.
This cake is a delicious and fun family treat!