Title: Chocolate-Raspberry Shortcake
Category: Cakes, Desserts
Grease 2 (9-inch) round cakepans; line with wax paper, and grease wax
paper. Set aside.
Beat 1/2 cup butter at medium speed with an electric mixer 2 minutes or
until cramy; gradually add sugar, beating well. Add egg yolks, one at a
time, beating until blended after each addition.
Combine flour and next 3 ingredients; add to butter mixture alternately
with milk, beginning and ending with flour mixture. Beat at low speed
until blended after each addition. Stir in vanilla.
Beat egg whites at high speed with an electric mixer until stiff peaks
form; gently fold into batter. Pour batter into prepared pans.
Bake at 350 degrees for 18 minutes or until a wooden pick inserted
in center comes out clean. Cool in pans on wire racks 10 minutes. Remove
from pans; cool completely on wire racks.
Cook jam in a small saucepan over low heat until melted; stir in liqueur.
Set jam mixture aside.
Beat whipping cream at medium speed with an electric mixer until foamy;
gradually add powdered sugar, beating until soft peaks form.
Place one cake layer on a serving plate; brush with half of jam mixture.
Arrange half of the raspberries over jam. Spread half whipped cream over
Top with second cake layer; brush with remaining jam mixture. Spread
remaining whipped cream over jam mixture; arrange remaining raspberries on
top. Garnish, if desired, with fresh mint sprigs.