Neapolitan Cake

2 ounces semi-sweet chocolate

2 teaspoons light corn syrup

¼ cup heavy cream

For Decorations:

3 sugar cones

Optional: cherries or strawberries

Instructions

1. Vanilla and Strawberry Cakes:

Preheat oven to 350°F (175°C). Coat two 8-inch round cake pans with nonstick spray. Line the bottoms with parchment paper and coat again with nonstick spray.

In a stand mixer, beat butter and sugar on medium speed for 2 minutes. Add oil, eggs, vanilla, baking powder, and salt, and mix until smooth.

Gradually add flour and buttermilk in alternating portions, starting and ending with flour. Mix until smooth.

Divide batter between two bowls. Add strawberry preserves and a few drops of pink food coloring to one bowl. Mix until evenly colored.

Pour vanilla batter into one pan and strawberry batter into the other. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool in pans for 10-15 minutes, then transfer to wire racks to cool completely.

2. Chocolate Cake:

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