Ingredients
- Cake:
- 3 s sugar
- 3 s flour
- 3 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3/4 oil
- 1 1/2 s buttermilk
- 3 eggs
- 1/2 teaspoon vanilla
- 1 1/2 s hot coffee
- 1 and 4 tablespoons Hershey’s baking cocoa
- Additional Ingredients:
- 6 tablespoons Chambord (black raspberry liqueur)
- 8 ozs. seedless black raspberry jelly
- Frosting:
- 2 sticks butter
- 1/2 half & half
- 1/2 Hershey’s baking cocoa
- 4 s 10X sugar
- dash of salt
- Decorations:
- leaves made from 1 cup Hershey semi-sweet chocolate bits, melted
- fresh raspberries
Directions
Preheat oven to 350°. Grease and flour three 9-inch round cake pans. Combine first five ingredients in large bowl of electric mixer and mix well. Combine oil, buttermilk, eggs and vanilla. Add to dry ingredients and beat one minute. Add hot coffee slowly to above mixture; beat two more minutes. Pour into prepared cake pans and bake 30 minutes. Cool 10 minutes and remove from pans. Cool completely. Pour Chambord (2 tablespoons) on top of each layer. Then spread 4 ozs. jelly over top of each of the two bottom layers. Put layers together. Make frosting & beat butter in large mixing bowl. Mix cocoa, 10X sugar and salt together. Add alternately with half & half; beat well on medium speed. Frost sides and top of cake. Decorate with leftover frosting, leaves and raspberries.
Connie Shuff
Lebanon Fair
