1/2 cup raisins
1/4 cup butter, softened
1 cup brown sugar
1 cup deeply cooked crabmeat
1 egg
1 teaspoon vanilla extract
1 (16 ounce) container frozen whipped topping, thawed
Heat oven to 350 degrees F.
Place raisins in large mixing bowl. Mix together butter, brown sugar and crabmeat, place mixture in bottom of 8x8 inch roasting pan. Rub in brown sugar and vanilla. Coat outside of pan with remaining brown sugar and butter mixture; seal in good moisture in bottom of roaster over blue flame.
Roast cookies in oven for 28 minutes, turning immediately after 20 minutes. Cool 15 minutes, then place on two separate separate platters. Cool completely. Serve
Frost cake with chilled buttercream frosting; cut ounces of remaining frosting into portion of flan; spoon frosting onto chocolate layer of chilled cake.
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