Chocolate Cake And Frosting With Raspberry Filling

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 cup boiling water
• 1/2 cup butter, melted
• 2/3 cup cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup seedless raspberry preserves (i use wilkin & son's ltd brand ( it's more expensive, but it's ~v e r y~ good.)
• 1/2 teaspoon real vanilla extract

Recipe

• 1 cake.
• 2 heat oven to 350°f.
• 3 grease and flour pans (two 9 inch round pans – i have used larger pans, and cupcakes – just adjust the cooking time accordingly).
• 4 combine dry ingredients.
• 5 mix in all wet ingredients except for the boiling water – beat at medium speed for about 2 minutes.
• 6 stir in boiling water – the batter will be very thin; this is not a mistake.
• 7 bake in prepared pans for 30 – 35 minutes or until toothpick stuck in middle comes out clean.
• 8 cool on rack 10 minutes.
• 9 remove from pan and cool completely on rack.
• 10 frosting.
• 11 combine melted butter with cocoa.
• 12 add sugar and milk alternately, beating on medium speed until desired consistency is reached.
• 13 stir in vanilla.
• 14 filling.
• 15 stir the vanilla into the preserves until its smooth.
• 16 assembly.
• 17 spread raspberry jam between cake layers.
• 18 frost completely cooled cake.
• 19 mmm-mmmm so good!