Categories: Cakes, Microwave 
      Yield: 8 servings 
  
 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-resistant, non-metallic cake Pans. 
  Line bottom with wax paper cut to fit bottom of cake Pans. Set aside. 
  2. Prepare cake mix according to package directions. 3. Pour 1/2 of 
  the batter into each prepared pan. 4. Heat each layer, covered with 
  wax paper, in Microwave Oven 6 1/2 minutes. 5. Allow cake to cool 10 
  minutes before removing from pan. 6. Invert on cooling rack and 
  remove wax paper from bottom of cake. 7. While cakes are cooling, 
  prepare frosting. In a small mixing bowl, beat egg whites with salt 
  until foamy. Add sugar, 1 tablespoon at a time, beating until stiff 
  peaks form. 8. Pour corn syrup into a 2-cup, heat-resistant, 
  non-metallic measuring cup. 9. Heat corn syrup, uncovered, in 
  Microwave Oven 2 minutes or until corn syrup comes to a boil. 10. 
  Gradually pour boiling mixture over egg whites, beating constantly 
  until frosting is cool and very stiff. 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 on it. 13. 
  Place second layer on top of first layer and spread entire cake with 
  frosting. 
  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 later use.