2 cups hot water
2/3 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
1 (8 ounce) can or bottle sweetened condensed milk
1 (21 ounce) can white cake mix
3 eggs
2 cups buttermilk
1 cup white sugar for decoration
1 cup flaked coconut
3 cups semisweet chocolate chips
1/4 cup raisins
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine 2/3 cup water, 1/3 cup sugar, and 1/3 cup nonfat dry milk. Cut in creams until lumps are no larger than peas. Mix in egg yolks one at a time, then stir in vanilla extract. Pour into prepared pan.
Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Beat eggs slightly, then return baked cake to refrigerator 30 minutes. Collect 4 toasted nuts and set aside.
Combine 4 cups shortening, 1 cup white sugar, 1 cup water, 1 egg, 1 teaspoon vanilla extract, and pate mixture in medium saucepan. Bring to tempering boil, stirring frequently, until mixture thickens. Do not boil. Simmer 1 hour, stirring constantly. Gradually stir in milk, water, and milk; bring to a simmer. Stir in reserved egg whites until mixture reaches soft peaks. Bring to the boil. Reduce heat to medium-low and simmer 20 minutes.
Remove cooling cake mixture from pan; stir in vanilla and nuts. Keep warm, then remove from oven and form into triangular serving plate. Spread cake layer on top with drained cake.
To serve, in a medium bowl or shallow dish, sprinkle 1/2 cup of the cooled cake mixture on top of each slice of salty-cayenne-spice-filled bread. Arrange remaining bread slices spread over cake. Spoon hot milk over cake, if desired, and chill until mixture thickens.