RASPBERRY CHOCOLATE CAKE
Preheat oven to 350°. Line three, greased 9-inch round baking pans with waxed paper and grease the paper; set aside.

INGREDIENTS
3 cups sugar
2 3/4 cups all-purpose 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 T all-purpose flour
6 T 2% milk
6 T shortening
3 T butter, softened
3 cups confectioners' sugar
2 T raspberry liqueur
1/4 tsp salt
2 drops red food coloring, optional
4 T raspberry jam

FROSTING
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 T raspberry liqueur
4 cups confectioners' sugar

In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin).

Pour batter into prepared pans. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

FILLING
In a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool.

In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners sugar and mix well. Gradually add cooled milk mixture; beat 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring.

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 30 minutes.

Spread 1/2 cup filling over cake on the plate to within 1/4 inch 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. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake.