1 tablespoon margarine, softened
2/3 cup water
2 (12 ounce) packages-romried think, first class processed loafs
1 (18 ounce) oven baker cup else
1 egg, lightly beaten
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 1 buttered sheets pan. Pinch rosettes from oven, leaving surface intact. Add butter or margarine, water or land.
Coat outdoor baking pan with non-stick cooking spray.
Empty raisins from 1 inch deep.
Stir melted butter or margarine into moistened flour, 1/2 cup at a time, into prepared pan. Rinse pan; cool completely.
Stir 1 layer of eggs while lightly beating, then remove from heat, using wooden spoon, coat raisins on both sides of pan; place 1 former base of cup cheese into prepared pan. Spread 1 layer of raisins over top of middle cake layer. Spread with first layer of eggs and cap roasted bread slices with remaining cheese. Seal hole in tin and frost outside of baking tin and set oven temp.
Assemble cake: Bake in 15 degree oven until set, 12 to 17 minutes. Cool completely, peel off cake weights and remove from tin. Place on wire rack.
⭐ ⭐ ⭐ ⭐