Ingredients for Nesquik Neapolitan Pound Cake
- 8 ounces (227g) softened cream cheese
- 3 large eggs
- White Cake Mix
- 1 cup (240ml) milk
- Chocolate Flavor Nestle Nesquik Powder
- Strawberry Flavor Nestle Nesquik Powder
- Powdered sugar, for dusting
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How to Make Nesquik Neapolitan Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch, 12-cup fluted tube pan.
- In a large mixing bowl, beat together 8 ounces (227g) of softened cream cheese and 3 large eggs until smooth and creamy.
- Gradually add a 15.25 ounce (432g) box of white cake mix, alternating with 1 cup (240ml) of milk, beginning and ending with the cake mix. Beat on high speed for 2 minutes until well combined.
- Remove 2 cups of the batter and place it in a separate bowl. Stir in 2 tablespoons of Nesquik chocolate powder until evenly distributed.
- Remove another 2 cups of the remaining batter and place it in a separate bowl. Stir in 2 tablespoons of Nesquik strawberry powder until evenly distributed.
- Spoon the strawberry batter into the prepared pan. Gently tap the pan on the counter to settle the batter.
- Spoon the white batter over the strawberry batter, ensuring it's completely covered. Then, spoon the chocolate batter over the white batter.
- Bake on the center oven rack for 55-65 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 45 minutes.
- Carefully loosen the edges of the cake with a butter knife if needed.
- Invert the cake onto the wire rack to cool completely.
- Once completely cool, dust generously with powdered sugar and serve.
Nutrition Information (Approximate per serving)
Sodium
204 g
Sugar
1941g
Fat
349g
Carbs
211g
