(12 – 16 Servings)
- 2 pkgs. “JIFFY” White Cake Mix
- 2/3 cup sour cream
- 1/2 cup water
- 2 egg whites
- 1 jar (18 oz.) peach preserves
- 1/4 cup margarine or butter, melted
- 1/4 cup brown sugar, firmly packed
Preheat oven to 350°F. Grease a 12” Bundt Pan.
Combine cake mixes, sour cream, water and egg whites. Mix on medium speed for 3 minutes. Add half of preserves and mix an additional 1 minute. Pour margarine or butter in pan. Sprinkle brown sugar over margarine or butter. Spread remaining preserves over brown sugar. Pour batter into pan. Bake 40 – 45 minutes or until cake springs back when lightly touched. Let stand 10 minutes before inverting onto serving plate.
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