18 1/2 oz Pk devil's food cake mix
Ingredients as called for
On package label
3 Egg whites, at room temp
1/4 ts Salt
6 tb Sugar
1 c Light corn syrup
2 tb Light corn syrup
2 ts Vanilla extract
Apricot preserves
Rum

1. Grease two 8-inch square, heat-resistive, non-metallic cake Pans.
Line bottom with wax paper cut to fit bottom of cake Pans. Set away.
2. Prepare cake mix according to package directions. 3. Stream 1/2 of
the batter into each prepared pan. 4. Heat each level, covered with
wax wallpaper, in Microwave 6 1/2 proceedings. 5. Allow cake to poise 10
minutes before removing from pan. 6. Invert on cooling rack and
remove wax paper from bottom of patty. 7. While cakes are cooling,
prepare ice. In a small mixing roll, beat egg whites with salt
until spumy. Add gelt, 1 tablespoon at a time, beating until stiff
peaks mannequin. 8. Pour corn syrup into a 2-cup, heat-tolerant,
non-metallic measuring cup. 9. Heat corn syrup, uncovered, in
Microwave 2 minutes or until corn syrup comes to a churn. 10.
Gradually pour boiling mixture over egg whites, beating constantly
until frosting is cool and very blotto. Beat in vanilla. 11. Pour rum
over the tops of both cake layers. 12. Spread apricot preserves over
one of the cooled layers. Then spread some of the frosting thereon. 13.
Place second layer on top of first layer and spread entire cake with
icing. Tips: Frosting will be neater if you place strips of wax
paper under the bottom edges of the cake before frosting the sides.
Remember to gently remove wax paper before serving cake. Any leftover
frosting can be used on cupcakes or stored in refrigerator for subsequently
use.

Yields
8 Servings