How to make it

  • Beat egg whites until stiff but not dry.
  • Beat together 2 yolks and milk then add 1/2 cup to pound cake mix.
  • Beat 1 minute at medium low speed of electric mixer.
  • Add remaining milk mixture then beat 2 minutes at medium low speed.
  • Reserve 8 apricots.
  • Add remaining drained apricots to batter and mix until fairly broken up.
  • Fold in beaten egg whites.
  • Pour into a greased rectangular baking pan.
  • Combine next 4 ingredients and reserve 1/2 cup.
  • Stir remaining egg yolk into remaining cream cheese mixture.
  • Drop by spoonfuls over cake batter then run spatula through batter for marbled effect.
  • Bake in preheated 325 oven for 50 minutes.
  • Cool in pan on wire rack.
  • At serving time cut cake into squares.
  • Serve topped with reserved cream cheese mixture and reserved sliced apricots.

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