Ingredients

Cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 t vanilla
1 cup boiling water

Frosting & Filling:
8 T butter, melted
2/3 cup cocoa
3 cups confectioner’s sugar
1/3 cup milk
1 t vanilla
1 jar raspberry All-Fruit spread

Optional:
Fresh raspberries
Candies
Sprinkles

Method

1. Heat oven to 350.
2. Grease and flour 2 9-inch round cake pans.
3. In large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
4. Add eggs, milk, oil and vanilla.
5. Beat on medium for 2 minutes.
6. Stir in boiling water. (Batter will be thin.)
7. Pour into prepared pans.
8. Bake until wooden toothpick inserted in middle comes out clean, 30 to 35 minutes.
9. Cool for 10 minutes before turning onto wire racks.

To prepare frosting:

1. In a large mixing bowl, combine butter and cocoa.
2. Alternately add the confectioner’s sugar and milk. Add small amount of additional milk if necessary to adjust consistency.
3. Stir in vanilla.
4. Prepare bottom layer of cake. Spread raspberry jam evenly on top.
5. Spread layer of frosting on top of jam and place second layer.
6. Frost.
7. Garnish with fresh raspberries, sprinkles, or red or pink round candies (like Strawberry Whoppers.)

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