- 11/2 Cups granulated sugar
- 1 Teaspoon light corn syrup
- 2/3 Cup water
- 2 egg whites, beaten stiff
- 1 Teaspoon vanilla
- 1 Cup California raisins, chopped
- 1/2 Cup chopped walnuts
- 2/3 Cup soft butter
- 6 Cups sifted confectioner's sugar
- 1/3 Cup heavy cream, divided
- 11/2 Teaspoons vanilla
- 1/4 Teaspoon almond extract
- 1 Package (19-ounce) yellow cake mix
- Red food coloring
Combine sugar, corn syrup and water in small saucepan; heat to boiling and cook until it spins a thread (230°F). Beating constantly, very slowly pour syrup into beaten egg whites. Add vanilla and continue beating until mixture is fluffy and will hold its shape. Stir in chopped raisins and nuts. Set aside.
Blend butter and confectioner’s sugar together. Add 4 tablespoons cream and flavorings; blend until smooth. Cover and set aside.
Preheat oven to 350°F. Grease and flour two 8- or 9-inch round layer pans. Prepare mix according to package directions. Using one-half of the batter, divide and spoon into prepared pans. Add red food color, a drop at a time, to remaining batter and mix well after each addition until pink. Divide and drop tablespoonfuls randomly over untinted batter in pans. With knife or spatula, swirl to produce a marbled effect. Bake as directed on package.
Cool completely. Spread Raisin Filling on top of one layer and top with the second. Adding cream as needed to spread easily, frost top and sides with Butter Icing, reserving about 1/2 cup. With food color, tint reserved icing until pink and add cream, if necessary, so icing will flow smoothly. Turn into pastry bag with decorating tip, and pipe hearts and scrolls to decorate cake.
Note: Layers may also be split horizontally and spread with filling to make a 4-layer cake.