Raspberry Ripple Cake

Directions

1. 1
   Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.
2. 2
   Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl.
3. 3
   Beat with an electric mixer on medium speed for 2 minutes.
4. 4
   Remove 1 cup of batter and transfer to a small bowl.
5. 5
   Stir in raspberry preserves and food color and mix until well combined.
6. 6
   Pour half of white cake batter into prepared tube pan.
7. 7
   Top with raspberry cake batter.
8. 8
   Pour over the remaining half of white cake batter.
9. 9
   Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean.
10. 10
    Remove and cool completely.
11. 11
    Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.
12. 12
    Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.
13. 13
    To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake.
14. 14
    Drizzle icing and glaze over top and down sides of cake.