Allow one cup raisins to simmer gently for an hour or more or until perfectly tender, then drain until free from water. Bake a two layer cake, ice the lower layer with chocolate frosting, then cover it with cooked raisins. Next ice the bottom of the second cake and place it upon the raisin covered first one. Finish by icing the top and sides of all the cake. When the cake is cut there is a jelly like raisin filling between two layers of chocolate, which holds together without any trouble. The flavor of the raisin filling may be varied by adding one tablespoon lemon juice or two tablespoons grape juice to the raisins as they simmer. Chopped pecans or almonds may be added to them as another variation.