#3228 - Sour Cream Raisin Cake

(by Shirley McNevich)

1 box Duncan Hines Devil's Food cake mix (with pudding in mix)
3/4 cup Domino's dark brown sugar (packed)
3 TBSP cornstarch
2 beaten eggs
3/4 cup white sugar
1 1/2 cups Breakstone's sour cream
1 cup raisins
1/2 cup chopped nuts
1 tsp. vanilla
Glaze: 1/3 cup softened butter; 2 cups Domino's powdered sugar; 2-4 TBSP hot water; 2oz. Baker's unsweetened baking chocolate; 1 1/2 tsp. vanilla

In a saucepan add the raisins and cover them with water--bring them to a boil over medium heat. Once boiling, cook/stir them for 5 minutes, then drain and cool them. Prepare and bake the cake mix according to box directions in a 9 x 13 cake pan. Cool the cake completely. In a saucepan (no heat yet) add white sugar, brown sugar and cornstarch--stir. Add sour cream and beaten eggs--stir to mix. Place the saucepan on the stove over medium heat--cook/stir until mixture thickens and boils. Once mixture boils, cook for 1 minute. Remove from heat--add drained raisins, chopped nuts and 1 tsp. vanilla--stir to mix. Cool the mixture to room temperature, then stir mixture hard. Spread the mixture over the top of the cooled cake. Glaze: in a saucepan over low heat add butter and baking chocolate--cook/stir until melted. Remove from heat--add powdered sugar and 1 TBSP hot water--stir well. Keep adding hot water 1 TBSP at a time and stirring until the mixture is glaze consistency. Once you have the right consistency, add the 1 1/2 tsp. vanilla--stir well. Drizzle the glaze all over the top of the top of the raisin mixture.