1- Heat oven to 350°. Grease 12-cup bundt cake pan with shortening lightly flour.
2- Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes.
3- Pour about 1 2/3 cups batter into pan. Pour 1 2/3 cups batter into small bowl 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 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate remove pan. Cool completely, about 1 hour. Drizzle Easy Chocolate Glaze over cake. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): No changes.
1 Serving: Calories 295 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 0mg Sodium 310mg Carbohydrate 46g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 8% Iron 6%.
Betty's Tip: Bundt 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 on your hand, and rub shortening on the inside of the pan. Repeat with more shortening until every surface is greased.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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