Prep: 45 mins + standing | Bake: 35 mins + cooling | Yield: 16 servings

Ingredients:

3 cups sugar

2 3/4 cups all-purpose flour

1 cup dark baking cocoa

2 tsp baking soda

1 1/2 tsp salt

3/4 tsp baking powder

1 1/4 cups buttermilk

3/4 cup vegetable oil

3 tsp vanilla extract

3 eggs

1 1/2 cups strong brewed coffee, room temperature

Filling:

3 tbsp all-purpose 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 pkg. (8 oz.) cold cream cheese

1/3 cup butter, softened

1/2 cup baking cocoa

1 tbsp raspberry liqueur

4 cups confectioners’ sugar

Instructions:

  1. 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).
  2. Pour batter into prepared pans. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pans from pans to wire racks to cool completely; discard wax paper.
  3. 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.
  4. Level tops of cakes is necessary. Place one layer on a serving plate; spread with about 2 tbsp 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″ of edges. Top with jam covered cake, then spread with remaining filling. Top with remaining cake layer.
  5. 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.