Vanilla Swirl Cake

1. 1

   Preheat oven to 350 degrees

2. 2

   Butter and flour a 13 x 9 x 2 inch pan

3. 3

   Cake Mix

4. 4

   In a large bowl add the cake mix, pudding mix and powdered milk

5. 5

   Add the eggs, one at a time mixing well

6. 6

   Next add the vegetable oil and the buttermilk

7. 7

   Mix on low then medium speed for 3 minutes then add the white chocolate chips and set aside

8. 8

   Swirl Filling

9. 9

   Beat the cream cheese and butter on high for 2 minutes with blender

10. 10

    Next lower speed and add the sugar, then the eggs, one at a time, mixing well

11. 11

    On low speed, add 2 tbsps plus 2 tsps of flour and vanilla extract

12. 12

    Scrape down the sides of the bowl and set aside

13. 13

    In a small bowl toss the apricots, cashews, raisins, candied ginger and toasted coconut with 1 tsp of flour

14. 14

    Add the fruit and flour to the cream cheese mixture

15. 15

    Pour half of the vanilla cake batter into the prepared pan, top with the fruit and cream cheese mixture

16. 16

    Now pour the remaining vanilla cake batter ontop of the fruit and cream cheese mixture

17. 17

    Take a knife and gently swirl thru all 3 cake layers to create a marbilized effect

18. 18

    Bake in a 350 degree oven for 40 - 50 minutes - or until a toothpick comes out almost clean

19. 19

    Cool completely and frost top of cake with cool whip

20. 20

    Refrigerate for 1 hour and enjoy

21. 21

    This cake is also wonderful sprinkled with icing sugar, or served with vanilla bean ice cream, or glazed with chocolate or carmel

* Per serving · 4 servings · Values may vary.