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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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People will think this easy cake was time consuming and difficult to make. To vary the flavours of this cake change; the cake mix, the vanilla extract, pudding, fruit and or nuts to suit your own tastes. I hope you enjoy this cake. Ingredients:
1 box french vanilla cake mix (white or yellow cake mix) |
1 package vanilla instant pudding mix |
1/3 cup instant powdered milk |
3 large eggs |
1/3 cup vegetable oil |
1 cup buttermilk |
1/2 cup white chocolate chips |
6 ounces cream cheese, softened room temperature |
4 tablespoons butter, softened room temperature |
1/3 cup white sugar |
2 large eggs |
1/4 cup dried apricot, finely shredded |
1/4 cup candied ginger, thinly sliced |
1/4 cup salted cashews, thinly sliced |
1/4 cup golden raisin |
1/4 cup flaked coconut, sweet and toasted |
2 tablespoons flour, plus |
3 teaspoons flour |
2 teaspoons vanilla extract, pure |
3 cups cool whip |
Directions:
1. Preheat oven to 350 degrees
2. Butter and flour a 13 x 9 x 2 inch pan
3. Cake Mix
4. In a large bowl add the cake mix, pudding mix and powdered milk
5. Add the eggs, one at a time mixing well
6. Next add the vegetable oil and the buttermilk
7. Mix on low then medium speed for 3 minutes then add the white chocolate chips and set aside
8. Swirl Filling
9. Beat the cream cheese and butter on high for 2 minutes with blender
10. Next lower speed and add the sugar, then the eggs, one at a time, mixing well
11. On low speed, add 2 tbsps plus 2 tsps of flour and vanilla extract
12. Scrape down the sides of the bowl and set aside
13. In a small bowl toss the apricots, cashews, raisins, candied ginger and toasted coconut with 1 tsp of flour
14. Add the fruit and flour to the cream cheese mixture
15. Pour half of the vanilla cake batter into the prepared pan, top with the fruit and cream cheese mixture
16. Now pour the remaining vanilla cake batter ontop of the fruit and cream cheese mixture
17. Take a knife and gently swirl thru all 3 cake layers to create a marbilized effect
18. Bake in a 350 degree oven for 40 - 50 minutes - or until a toothpick comes out almost clean
19. Cool completely and frost top of cake with cool whip
20. Refrigerate for 1 hour and enjoy
21. This cake is also wonderful sprinkled with icing sugar, or served with vanilla bean ice cream, or glazed with chocolate or carmel
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