1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1 egg
1/4 cup milk
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup yellow cake mix
1 cup white sugar
1/2 cup instant milk
1/2 cup unsalted butter
1/2 cup white sugar
3 tablespoons instant milk
1/2 cup dried fruit
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together flour, baking soda and salt. Cut in 1 cup brown sugar until mixture resembles coarse meal. Stir in egg, milk, 1/3 of the flour, yeast and remaining flour. Stir in toast mixture. Combine cake mix, milk and 1/3 of the flour; stir into milk mixture. Stir in 1 cup sugar, instant milk and butter. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Whisk together 1/2 cup of milk mixture, 1/3 of flour mixture, and 1/2 of the lemon juice. Spread over the baked crust.
To make the frosting: In a medium saucepan, whisk together 1/2 cup brown sugar, 1/2 cup instant milk, and 1/2 of the raisins. Cook over low heat, stirring frequently, until mixture comes to a boil. Stir in remaining flour mixture, 1 teaspoon at a time, until combined. When sauce thickens, reduce heat to medium-low. Stir in 1/2 cup of lemon juice; continue stirring until thickened. Continue cooking over low heat, stirring constantly, until thickened. Remove from heat. In a small bowl, stir together 1/2 cup lemon juice with 1/2 cup milk. Whisk in 1/3 cup sugar and instant milk; stir just until combined. Drop batter by heaping spoonfuls onto wax paper. Let set before 1 hour. Cut into squares with knife or pastry bag fitted with tip.