Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sour cream
   3      ounces        cream cheese -- softened
     2/3  cup           sugar
     1/2  cup           dark seedless raisins
   3 3/4  cups          all-purpose flour -- unsifted,up to 4
                        -- 1/4
   1      tablespoon    sugar
   1      package       active dry yeast
     1/2  cup           milk
     1/2  cup           water
   1      cup           margarine
   4                    egg yolks -- at room temperature
                        confectioners' sugar frosting
                        walnut halves

Preparation:

Makes 1 large cake 1. Blend together sour cream, cream cheese and sugar in a small bowl. 2. Stir in raisins; set aside. 3. Thoroughly mix 1 1/4 cups flour, sugar and undissolved yeast in a large mixing bowl. 4. Combine milk, water and margarine in saucepan. 5. Heat over low heat until liquids are very warm (120-130 F.); margarine does not need to melt. 6. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 7. Add egg yolks and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. 8. Stir in enough additional flour to make a soft moist dough; divide dough in half. 9. Roll out half of dough on floured board to fit bottom of an ungreased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan. 10. Spread with prepared sour cream filling. 11. Seal edges together; snip surface of dough with scissors to let steam escape. 12. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. 13. Bake in preheated 375 F. oven 30 to 35 minutes, or until done; cool in pan on wire rack. 14. Frost while warm with confectioners' sugar frosting and garnish with walnut halves; cut into squares to serv