Chocolate Raspberry Dream Cake

Submitted by Michelle Campbell

Servings: 12

Weight Watcher Points: hahahahahahaha!

Ingredients:

• ½ cup cocoa
• ¾ cup strong coffee
• 2 Tablespoons strong coffee
• 2 cups light brown sugar
• ½ cup butter
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups unbleached flour
• ¼ teaspoon salt
• 2 cups raspberry jam
• 1 cup cold water
• 2 tablespoons all-purpose flour
• 8 ounces butter
• 1 cup sugar
• 1 teaspoon vanilla

Cake:
Dissolve cocoa in hot coffee. Set aside to cool. Cream butter, sugar, vanilla, and eggs. Beat in dissolved cocoa. Sift together flour, baking soda, baking powder, and salt. Add to batter alternately with buttermilk. Butter the bottoms of two 8-inch round baking pans and line with two rounds of waxed paper that are buttered on their top sides. Do not butter the sides of the pans. Divide batter evenly between the two pans. Bake at 350 F for about 30 minutes or until a wooden toothpick inserted into the center comes out clean. Cool layers completely, run a think knife around the outside of one layer and gently turn out of pan onto cake plate. Warm jam until it spreads easily and spread between layers.

Icing:
Mix water and flour and bring to a boil until smooth. Put in a small bowl and cover with plastic wrap. Press wrap onto mixture—cool. Add butter, sugar, and vanilla and beat until smooth and creamy. Garnish as you desire.