Chocolate Raspberry Layer Cake

Here's a recipe my daughter took to the county fair and won Grand Champion. It's quite yummy and would make a delightful addition to your Valentine's Day desserts. Enjoy!

2 1/2 cups sugar
2 3/4 cups flour
1 cup baking cocoa
2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1 1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 eggs
1 1/2 cups strong brewed coffee, cooled

Filling:
3 tablespoons flour
6 tablespoons milk
6 tablespoons shortening
3 tablespoons butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon raspberry extract
1/4 teaspoon salt
2 drops red food coloring
6 tablespoons raspberry jam

Frosting:
1/2 cup butter, softened
4 1/2 cups powdered sugar
1 1/2 teaspoons vanilla
3-4 teaspoons milk
1/4 cup raspberry jam

Preheat oven to 350 degrees. Line three 9-in round baking pans with waxed paper and grease with baking spray. Set aside. In a large bowl, combine sugar, flour, baking cocoa, baking soda, salt, and baking powder. Combine the buttermilk, oil, and vanilla. Add to dry ingredients. Add eggs one at t time, beating well after each for a total of 2 minutes. Gradually add coffee to batter. Batter will be very thin. Pour batter into prepared pans. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes on wire racks. Remove cakes from pans and cool completely. 

To make filling:

In a small saucepan, stir together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened. Remove from heat and let cool. In a large bowl, cream together shortening and butter until light and fluffy. Gradually add powdered sugar. Mix well. Slowly add cooled milk mixture; beat for 3-4 minutes until light and fluffy. Add extracts, salt, and food coloring. Chill in refrigerator for 30 minutes.

Meanwhile, place bottom cake layer on a serving plate. Spread with 3 tablespoons jam. Place second layer on a waxed paper and spread with remaining jam. Allow to set for 30 minutes. Spread 1/2 cup filling over bottom cake layer. Spread to within 1/4 inch of edges. Place second cake layer over filling, then spread with remaining filling. Top with last cake layer. May use toothpicks to secure the cake layers from shifting.

To make frosting:

In a large bowl, beat together butter, powdered sugar, vanilla, and milk until light and fluffy. Add jam and beat for another minute until thoroughly combined. Frost the sides of cake and then the top. Serves 20-24
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