1 1/4 cups raisins
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups rolled oats
3 cups dried cream of tartar
3 tablespoons butter or margarine
1 cup milk
2 teaspoons vanilla extract
1 teaspoon almond extract
1/3 cup sunflower seeds
1 cup peanut butter
1/2 cup butter
1 cup heavy whipping cream
1 cup confectioners' sugar
Place the raisins in a small bowl. Mix in the sugar, oil and vanilla. Beat well. Stir in oats, cream of tartar, butter, milk, and vanilla. Mix well. Fold cream into raisin mixture. Pour mixture into the greased 8x8 inch cookie sheet.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan. Refrigerate for at least 2 hours before serving.