Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, combine cake mix, pudding mix, 1 cup of water, oil, and eggs. Beat for 2 minutes on high speed. Pour batter into prepared pans.

Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes in pans, then remove and let cool completely.

In a small heavy saucepan, combine sugar, 2 tablespoons of water, and egg whites. Cook over low heat, beating continuously with an electric hand mixer at high speed until soft peaks form. Remove from heat, add marshmallow creme, and beat until stiff peaks form.

Split each cake layer horizontally into 4 layers. Assemble the cake by spreading 1/3 cup of fruit preserves between each layer except the top layer.