Ingredients
1/3 cup butter, softened1/3 cup shortening1-3/4 cups sugar2 large eggs1-1/2 teaspoons vanilla extract2 cups all-purpose flour1/2 cup baking cocoa1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1-1/4 cups buttermilkFROSTING:3 cups heavy whipping cream1 cup confectioners’ sugar3 tablespoons baking cocoa1-1/2 teaspoons vanilla extract6 tablespoons seedless raspberry jam, warmed1-1/2 to 2 cups sliced almonds, toastedFresh raspberries and mint
Preparation
Line two greased 9-in. round baking pans with waxed paper; set aside. In a large bowl, cream the butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with the buttermilk, beating well after each addition.
Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream in a large bowl until soft peaks form. Add sugar and cocoa, beating until stiff peaks form. Beat in vanilla. Spread about 2 tablespoons jam over each cake layer.
Place one cake on a serving plate. Spread with 1-1/2 cups whipped cream mixture; drizzle with remaining jam. Top with remaining cake layer; spread the remaining whipped cream mixture over top and sides of cake. Press almonds onto sides and top of cake. Garnish with raspberries and mint. Store in the refrigerator.
