Ingredients
- 1/2 cup butter or margarine -- softened
- 1 cup granulated sugar
- 2 large eggs -- separated
- 1 1/4 cups cake flour -- sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup cocoa
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 5 tablespoons seedless raspberry jam
- 5 tablespoons Chambord or other raspberry liqueur
- 2 cups whipping cream
- 1/4 cup powdered sugar -- sifted
- 3 cups fresh raspberries
Instructions
- 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 , 2, 1, and 2; 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
- raspberries.
- 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.