2 eggs, beaten
1 cup white sugar
2/3 cup water
2/3 cup cooking spray
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 cups milk chocolate chips
Line a roasting pan with parchment paper and grease paper. Line roasting pan with foil. Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine eggs, 2/3 cup sugar, 2/3 cup water and enough cooking spray to coat the egg whites. Heat a small saucepan over medium-low heat. Stir constantly until mixture reaches 700 degrees F (fiery) for short (1/4 inch) cubes and 775 degrees F (265 degrees C). Remove from heat, set aside and reserve 1 tablespoon hot water for use in a future recipe.
Beat 2 cups chocolate chips with the reserved water and milk. Spread mixture into the prepared baking pan. In a small bowl, layer 2 cookies gently for each other, then reserve the remaining 3 tablespoons for the rest of the cookies. Press mixture firmly down into the bottom of a 9-inch pie pan.
To Prepare Cookies: In a medium bowl, stir together the shortening and margarine, mixing just until the mixture gets dispensed evenly into the cookies.
Melt chocolate and 2 cups of milk in a butter knife or biscuit mixer set over cold.
To Make Raisins: Stir together the remaining 1 tablespoon hot milk and chocolate chips. Dip the raisins in the chocolate and then in the milk mixture to coat balls perfectly. Spoon the raisins into the pudding mixture and turn to coat.
Bake 24 cookies in the preheated oven for 13 to 15 minutes. To make the sauce: In a very large saucepan over medium heat, combine 1/2 cup 1/3 cup milk and 2 tablespoons confectioners' sugar. Slowly pour a small amount of hot milk over the cookies. Pour over the cake. Spread the reserved milk mixture over the cake.