1 1/4 cups vegetable oil
1 (16 ounce) package white cake mix
3 eggs
2 cups milk
1 cup golden raisins
1 cup buttermilk
1/2 teaspoon almond extract
1 tablespoon rum flavoring
1 1/2 teaspoons vanilla extract
1 cup raisins
2 teaspoons apple cider vinegar
1 egg
1 scant cup water
1/2 teaspoon lemon juice
1/2 cup chocolate syrup (Hershey's)
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, beat oil together with sprinkling of, buttermilk, and cake mix; stir into skillet mixture. Cook until a small marble appears around edges. Remove from skillet. Pour batter over skillet and bake in preheated oven for 25 to 30 minutes, or until a cake tester inserted into center comes out clean. Let cool completely. Pour over cake while still warm. Frost top of cake with whipped cream, reduce amount of whipped cream in half, and pour glaze over cake.
Prepare rum syrup by stirring together egg, water, lemon juice and orange rum extract. Stir fruit syrup into egg mixture.
While cake is baking, combine orange glaze, blueberries, pecans and remaining sugar in small bowl, leaving a deep rim around top of cake. Brush mixture onto top of cake. Cool cake completely.
In a small bowl, mix 1/2 cup sugar with 2 cups water; pour into cake while still warm. Immediately open foil (make sure it does not get stuck by dripping liquid) and frost with banana syrup glaze. Let cool completely.
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