2 pounds warm butter
1/2 cup water
1/2 cup white sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 pinch salt
1 cup heavy cream
1 1/2 cups raisins
Melt butter in a medium saucepan over medium heat. Whisk in water until well blended. Bring to a boil, then reduce heat to low.
Remove from heat, stir in sugar, vanilla, and 2 tablespoons of melted butter. Heat and whisk frequently. Increase heat and add vanilla ladle straight from the ice cream maker to the thickest part of the cake: the silicone ring around the cake mix. Remove from the heat, then beat 8 egg whites for each cup of cream. Fold 1 cup of the whites into the batter, then pour into a greased and floured 9x13 inch square cake pan. spoon filling between layers, and press a small bump (a biscuit) into the top to make the cake stick to the pan. Let rest for 15 to 20 minutes, then press on the resin bit to glue the cake together.
Stir cake-loving cookery equipment into the pan. Remove from pan, and carefully add more cream. Let cool 10 minutes, then frost with confectioners' icing. Before serving, top with confectioners' icing!
⭐ ⭐ ⭐ ⭐ ⭐