Vanilla Swirl Cake - cooking recipe

Ingredients

Cake
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
Swirl Filling
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

Preparation

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