Raspberry chocolate cake TOH

Ingredients

• 3 cup Sugar
• 2 3/4 cups Flour
• 1 cup Baking cocoa
• 2 teaspoon Baking soda
• 1 1/2 teaspoon Salt
• 3/4 teaspoon Baking powder
• 1 1/4 cup Buttermilk
• 3/4 cup Canola Oil
• 3 teaspoon vanilla
• 3 Eggs
• 1 1/2 cup Warm water
• Filling:
• 3 tablespoons Flour
• 6 tablespoons Milk
• 6 tablespoons Shortening
• 3 tablespoons Butter, softened
• 3 cup Powdered sugar
• 2 tablespoons raspberry liquer
• 1/4 teaspoon Salt
• 2 drops Red food coloring
• 4 tablespoons Seedless raspberry jam, melted
• Frosting:
• 1 8 oz. Cold cream cheese
• 1/3 cup Butter, softened
• 1/2 cup Baking cocoa
• 1 tablespoon Raspberry liquer
• 4 cups Powdered sugar

Instructions

1. Line three greased 9 in round cake pans with waxed paper and grease paper. set aside. in a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla, add tot he dry ingredients. Add eggs, one at a time, beating well after each addition, beat for 2 minutes. Gradually add water (batter will be thin)
2. Pour batter into prepared pnas. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. FILLING: in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large bowl, cream shortening and butter. Gradually add powdered sugar mix well. Gradually add cooled milk mixture, beat for 4 minutes or until light and fluffy. Beat in liquer, salt and food coloring if desired.
4. level tops of cakes if necessary. Place one layer on a serving plate, spread with about 2 tablespoons jam. Place remaining layers on waxed paper and spread one of the layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread remaining filling. Top with remaining cake layer.
5. In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur, mix well. Gradually beat in powdered sugar until light and fluffy. Frost top and sides of cake. Store in refrigerator.