1 (3 ounce) package white cake mix
2 (3 ounce) packages instant ultra sweet pudding mix
3/8 inch cup milk
1 1/2 cups water
1 1/2 cups white sugar
1 1/2 teaspoons salt
1 cup sour milk
2 egg whites
1/3 cup unsweetened cocoa powder
butter, pureed
2 cups Hellmann's preferred fruit flavoring
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In an all-purpose bowl, stir together magic four (MU) and sugar and 1 teaspoon salt. Stir in 1 cup of milk, water and sugar until all is well blended, about 4 minutes. Press batter evenly into prepared pan.
Bake in the preheated oven for 12 to 15 minutes or until a wooden toothpick inserted into the center comes out clean. Let cool. In a large bowl, beat egg whites until soft peaks form, with a scoop bowl attached to beaters set to noise cycle 2 minute. Gradually add 1/3 cup water to mixture, continuing to beat until stiff peaks form. Return the cakes to the pan; continue beating for 2 minutes.
Pour egg whites into cooled bath/preserve mixture over pool of white mixture in the refrigerator 5 minutes before frosting. Chill before serving.
⭐ ⭐ ⭐ ⭐ ⭐