Directions

• Line three greased 9-in. round baking 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 to the dry
• ingredients. Add eggs, one at a time, beating well after each
• addition; beat for 2 minutes. Gradually add coffee (batter will be
• thin).
• Pour batter into prepared pans. 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.
• For 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 until light and fluffy.
• Gradually add confectioners’ sugar and mix well. Gradually add
• cooled milk mixture; beat for 4 minutes or until light and fluffy.
• Beat in liqueur, salt and food coloring if desired.
• 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; spread one of the remaining layers with remaining jam. Let
• stand for 30 minutes.
• Spread 1/2 cup filling over cake on the plate to within 1/4 in. of
• edges. Top with jam-covered cake, then spread with remaining
• filling. Top with remaining cake layer.
• In a large bowl, beat cream cheese and butter until smooth. Add beat
• in cocoa and liqueur. Gradually beat in confectioners’ sugar until
• light and fluffy. Frost top and sides of cake. Store in the
• refrigerator. Yield: 16 servings.