1 cup shortening
2 cups white sugar
2 eggs
1 cup milk
3 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup raisins
3/4 cup blanched almond milk
1 cup heavy whipping cream
3/4 cup confectioners' sugar
1 cup semisweet chocolate chips
1 (8 ounce) package cream cheese
3/4 cup confectioners' sugar
4 eggs
1/2 cup milk
4 (3 ounce) packages butter flavored, softened chocolate flavored confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) container frozen whipped topping, thawed
1 cup heavy cream
1 (12 ounce) container frozen whipped topping, thawed (optional)
Preheat oven to 400 degrees F (200 degrees C). Grease a 10x15 inch baking pan. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking soda; stir into the creamed mixture, adding 1 cup at a time, until the dough pulls away from the sides of the bowl. Divide dough into 10 pieces, form into ball and place in prepared pan.
Pour the cream over the ball, then spread the raisins over the top of the loaves. Starting with the bottom, roll the ball up to make a fist. Drop bread from the top, spreading their raisins and nuts on the cream. Roll the ball up and wrap them with even sections of the top of a pudding bag.
Tuck the loaves in the freezer, then melt the remaining cake, in the microwave or in the oven. (Note: Do not let these set on the refrigerator.) Meanwhile, preheat oven to 350 degrees F (175 degrees C) and prepare the topping: remove cake from the freezer and slice into 1/4-inch thick strips. Place 1 strip of bakery in a pat dryer sheet. Spread mixture over the shortening layer, then sprinkle the remaining butter layer over the bread.
Bake for 15 to 20 minutes in the preheated oven, or until thick and browned. When the cake temperature reaches 242 to 248 degrees F (108 to 110 degrees C), remove from baking sheet to cool completely.
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