Raspberry Chocolate Cake

Raspberry Chocolate Cake

3 c. sugar

2-3/4 c. all-purpose flour

1 c. baking cocoa

2 tsp. baking soda

1-1/2 tsp. salt

3/4 tsp. baking powder

1-1/4 c. buttermilk

3/4 c. canola oil

3 tsp. vanilla extract

3 eggs

1-1/2 c. strong brewed coffee, room temperature

FILLING

3 T. all-purpose flour

6 T. milk

6 T. shortening

3 T. butter, softened

3 c. confectioners' sugar

2 tsp. raspberry extract

1/4 tsp. salt

4 T. seedless raspberry jam, melted

FROSTING

1 pkg (8 oz.) cold cream cheese

1/3 c. butter, softened

1/2 c. baking cocoa

1 tsp. raspberry extract

4 c. confectioners' sugar

Line three greased 9" round baking pans with waxed paper, and grease paper. Set aside.

In a large bowl combine the first 6 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 toothpick inserted near 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 4 minutes or until light and fluffy. Beat in extract and salt.

Level top of cakes if necessary. Place 1 layer on a serving plate. Spread with about 2 T. jam. Place remaining layers on waxed paper. Spread one of the remaining layers with remaining jam. Let stand for 3o minutes. Spread 1/2 c. filling over cake on the plate to within 1/4 inch of the 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 extract; mix well. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Note: I made a chocolate buttercreme frosting for Mom's cake...and it was really good too...but then, you just can't go wrong with buttercreme. ;) And as for the pinkness on top...I don't know WHAT I did.