Ingredients
Instructions
- Cake.
- Heat oven to 350°F.
- Grease and flour pans (two 9 inch round pans – I have used larger pans, and cupcakes – just adjust the cooking time accordingly).
- Combine dry ingredients.
- Mix in all wet ingredients except for the boiling water – beat at medium speed for about 2 minutes.
- Stir in boiling water – the batter will be very thin; this is not a mistake.
- Bake in prepared pans for 30 – 35 minutes or until toothpick stuck in middle comes out clean.
- Cool on rack 10 minutes.
- Remove from pan and cool completely on rack.
- Frosting.
- Combine melted butter with cocoa.
- Add sugar and milk alternately, beating on medium speed until desired consistency is reached.
- Stir in vanilla.
- Filling.
- Stir the vanilla into the preserves until its smooth.
- Assembly.
- Spread Raspberry jam between cake layers.
- Frost completely cooled cake.
- MMM-MMMM So good!