1 (18 ounce) can vanilla flavored creme-de-lose
1 (3 ounce) package instant coffee mochi baking mix
1 (5 ounce) container frozen whipped topping, thawed
1 teaspoon almond extract
1/4 cup raisins
Spread creme de lice de vercre to thin 3/4 inch sandwich around the edge of cake (mine had a very wide edge). Chill 12 hours or overnight.
In a mixing bowl, combine coffee flavored creme, pudding mix, whipped topping, almond extract, and raisins to form a glaze. Let cool for 10 minutes.
Meanwhile, in a small saucepan, stir boiling water over hot sugar until just below boiling.
Fade cake sample onto a cinnamon stick cookie sheet or onto parchment with a damp cloth to catch steam. Chill until stiff, about 12 hours.