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1
Preheat oven to 350 degrees
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2
Butter and flour a 13 x 9 x 2 inch pan
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3
Cake Mix
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4
In a large bowl add the cake mix, pudding mix and powdered milk
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5
Add the eggs, one at a time mixing well
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6
Next add the vegetable oil and the buttermilk
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7
Mix on low then medium speed for 3 minutes then add the white chocolate chips and set aside
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8
Swirl Filling
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9
Beat the cream cheese and butter on high for 2 minutes with blender
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10
Next lower speed and add the sugar, then the eggs, one at a time, mixing well
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11
On low speed, add 2 tbsps plus 2 tsps of flour and vanilla extract
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12
Scrape down the sides of the bowl and set aside
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13
In a small bowl toss the apricots, cashews, raisins, candied ginger and toasted coconut with 1 tsp of flour
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14
Add the fruit and flour to the cream cheese mixture
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15
Pour half of the vanilla cake batter into the prepared pan, top with the fruit and cream cheese mixture
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16
Now pour the remaining vanilla cake batter ontop of the fruit and cream cheese mixture
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17
Take a knife and gently swirl thru all 3 cake layers to create a marbilized effect
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18
Bake in a 350 degree oven for 40 - 50 minutes - or until a toothpick comes out almost clean
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19
Cool completely and frost top of cake with cool whip
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20
Refrigerate for 1 hour and enjoy
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21
This cake is also wonderful sprinkled with icing sugar, or served with vanilla bean ice cream, or glazed with chocolate or carmel
