Heat oven to 180ºC (pans with non-stick finish 160ºC ). Generously grease and flour 12-cup bundt cake pan. Blend cake mix (dry), water, oil and eggs on low speed until moistened; beat 3 minutes on medium speed. Pour one third of the batter (about 1.6666666666667 cups) into pan. Measure half of the remaining batter (about 1.6666666666667 cups) into small bowl; stir in strawberry extract and food color. Carefully pour into pan. Stir chocolate-flavored syrup into remaining batter; carefully pour into pan. Bake 40 to 45 minutes or until top springs back when touched lightly in center. Cool 10 minutes; remove from pan. Cool completely. Spread cake with Chocolate Glaze, allowing some to drizzle down side. Chocolate Glaze: Mix confectioners' sugar and chocolate-flavored syrup until smooth. If necessary, a few drops of water or small amount of confectioners' sugar can be added until desired consistency. Note You can substitute yellow cake mix for white cake mix. Increase water to 1.25 cups. From Betty Crocker ----