Shelly's Recipe

RASPBERRY CHOCOLATE CAKE

Category: Cakes

3 cups sugar
2-3/4 cups flour
1 cup baking cocoa
2 tsp baking soda
1-1/2 tsp salt
3/4 tsp baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 tsp vanilla extract
3 eggs
1-1/2 cups strong brewed coffee, room temperature

Filling:
3 tbsp flour
6 tbsp milk
6 tbsp shortening
3 tbsp butter, softened
3 cups confectioners sugar
2 tbsp raspberry liqueur
1/4 tsp salt
2 drops red food coloring, optional
4 tbsp seedless raspberry jam, melted

Frosting:
1 (8 oz) pkgcold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tbsp raspberry liqueur
4 cups confectioners' sugar

Line three greased 9-inch round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin.

Pour batter into prepared pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; discard waxed paper.

For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large bowl, cream shortening and butter. Gradually add confectioners’ sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.

Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over cake on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.

In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.