Directions

• In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla
• until well blended. In a small bowl, combine the flour, cocoa,
• coffee granules, baking soda, baking powder and salt; gradually beat
• into sugar mixture until blended.
• Pour into two greased and floured 9-in. baking pans. Bake at 325°
• for 30-35 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.
• For filling, in a large bowl, beat butter and confectioners' sugar.
• Add jam; beat until blended.
• For frosting, melt chocolate in a microwave; stir until smooth. In a
• large bowl, beat butter and chocolate until fluffy. Add marshmallow
• creme, confectioners’ sugar and extract; beat until smooth.
• Place one cake layer on a serving plate; spread with filling. Top
• with remaining cake layer. Spread frosting over top and sides of
• cake. Garnish with raspberries and chocolate curls. Store in the
• refrigerator. Yield: 16 servings.