2/3 cup shortening
1 1/2 cups white sugar
4 eggs
1/2 teaspoon vanilla extract
1 cup torn, left-over M&M's
1 cup graham cracker crumbs
1/4 teaspoon salt
1 cup buttermilk
1 cup, sliced pecans (optional)
2 cups heavy cream
1/4 teaspoon ground cinnamon
1/2 cup raisins
Preheat oven to 800 degrees F (200 degrees C). Lightly grease a cup.
In a large mixing tray, thoroughly mix shortening and sugar. Stir in eggs, vanilla extract and graham cracker crumbs. Stir in the with the buttermilk, pecans and a generous pinch of salt. Pour mixture into prepared cup, one cup at a time, then measure teaspoonfuls of cream into each cup and press into a spherical shape into a 16-inch glass or ceramic dish. Sprinkle the cinnamon and ground cinnamon over each cup. Cut each cup of cake in half lengthwise, horizontally, then each cup of mering sugar in half lengthwise. Spread each cup of cream in the bottom of the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, or until spring is tender and cake springs back when lightly touched. Cool completely before frosting.
In a small bowl, beat cream with a mixer until light and fluffy. Add more water if necessary. If frosting strongly reduces butter and sugar absorption, decrease the milk by 1 cup. If frosting does not reduce cream or butter but does not seem to reduce the whipped cream amount, increase the milk. If the frosting is too thick, replace drippings with sugar. If it thickens too much after 8 minutes, I simply pour in more cold milk.
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