Raspberry Chocolate Cake

My family & I had just picked two large bowls of fresh raspberries, so I decided to give this recipe a try. This elegant chocolate creation is very involved & takes quite a bit of time to make, but definately worth every minute!


Recipe by Marlene Sanders, Paradise, Texas
Prep: 45 mins + standing
Bake: 35 mins + cooling
Yield: 1216 servings

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

FiLLiNg:
3 tbsps all-purpose flour
6 tbsps milk
6 tbsps shortening
3 tbsps butter, softened
3 cups confectioners' sugar
2 tbsps raspberry liquor
1/4 tsp salt
2 drops red food coloring, optional
4 tbsps raspberry jam, melted

FrOsTiNg:
1 pkg (8 ozs) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tbsp raspberry liquor
4 cups confectioners' sugar
Raspberries & chocolate shavings/curls for garnish

• Line three greashed 9 in. round baking pans with waxed paper and grease paper; set aside. In a large mixing 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 saucepan, whisk together flour & 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 mixing bowl, cream shortening and butter. Gradually add confectioners' sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light & fluffy. Beat in liquor, salt & food coloring if desired.
• Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tbsps jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread with 1/2 cup filling over layer on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with the remaining cake layer.
• In a large mixing bowl, beat cream cheese and butter until smooth. Add cocoa & liquor; mix well. Gradually beat in confectioners' sugar until light & fluffy. Frost top & sides of cake; top with raspberries & chocolate curls (or shavings in my case) if desired. Store in the refrigerator.