The raspberry adds a bit of tartness and color to the cake. You and your guests will love both the presentation and taste of the cake.
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Line 3 greased 9-inch round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first 6 ingredients. Combine the buttermilk, oil, and vanilla; add to the dry ingredients.
Add eggs, 1 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 degrees 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 1 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 inch 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.