Ingredients

3 cups sugar2-3/4 cups all-purpose flour1 cup baking cocoa2 teaspoons baking soda1-1/2 teaspoons salt3/4 teaspoon baking powder1-1/4 cups buttermilk3/4 cup canola oil3 teaspoons vanilla extract3 large eggs, room temperature1-1/2 cups strong brewed coffee, room temperatureFILLING:3 tablespoons all-purpose flour6 tablespoons 2% milk6 tablespoons shortening3 tablespoons butter, softened3 cups confectioners’ sugar2 tablespoons raspberry liqueur1/4 teaspoon salt2 drops red food coloring, optional4 tablespoons seedless raspberry jam, meltedFROSTING:1 package (8 ounces) cold cream cheese1/3 cup butter, softened1/2 cup baking cocoa1 tablespoon raspberry liqueur4 cups confectioners’ sugar

Preparation

Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. 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 until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely.

For 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 until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring.

Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes.

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. Store in the refrigerator.