Apricot Cheese Swirl Cake

Description
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Marcello Estate in Denton, Texas in 1984.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 eggs separated
 * ¾ cup milk
 * 17 ounce package pound cake mix
 * 30 ounce can apricot halves drained
 * 8 ounce package cream cheese softened
 * ¼ cup sugar
 * dash salt
 * 1 teaspoon vanilla

Directions

 * 1) Beat egg whites until stiff but not dry.
 * 2) Beat together 2 yolks and milk then add ½ cup to pound cake mix.
 * 3) Beat 1 minute at medium low speed of electric mixer.
 * 4) Add remaining milk mixture then beat 2 minutes at medium low speed.
 * 5) Reserve 8 apricots.
 * 6) Add remaining drained apricots to batter and mix until fairly broken up.
 * 7) Fold in beaten egg whites.
 * 8) Pour into a greased rectangular baking pan.
 * 9) Combine next 4 ingredients and reserve ½ cup.
 * 10) Stir remaining egg yolk into remaining cream cheese mixture.
 * 11) Drop by spoonfuls over cake batter then run spatula through batter for marbled effect.
 * 12) Bake in preheated 325°F oven for 50 minutes.
 * 13) Cool in pan on wire rack.
 * 14) At serving time cut cake into squares.
 * 15) Serve topped with reserved cream cheese mixture and reserved sliced apricots.