1/2 cup white sugar
2 eggs
1/2 cup butter
3/4 cup vegetable oil
2 cups white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 pound oil for frying
1 1/4 cups confectioners' sugar
1 cup chopped raisins
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan. Mix together the cake mix and sugar; set aside. In a small bowl, butter or margarine melt egg whites until light and pearly. Beat the flour into the sugar mixture. Beat egg whites again until stiff. Fold in the remaining dry ingredients, until well blended. Pour batter into greased and floured pan.
Bake in the preheated oven for 180 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan on a wire rack for 10 minutes, then turn out onto a wire rack and cool completely. Remove from oven. Chill cake completely in refrigerator or on glass dish.
To make the glaze, whip together the powdered sugar, confectioners' sugar, raisins and butter until smooth. Pour mixture over chilled cake in prepared pan. Refrigerate 4 hours or overnight before serving. Glaze cool cake under refrigerating blankets.
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