Chocolate Cake And Frosting With Raspberry Filling - cooking recipe

Ingredients

Cake
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 cup boiling water
Frosting
1/2 cup butter, melted
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Filling
1/4 cup seedless raspberry preserves (I use Wilkin & Son's LTD brand ( it's more expensive, but it's ~v e r y~ good.)
1/2 teaspoon real vanilla extract

Preparation

Cake.
Heat oven to 350\u00b0F.
Grease and flour pans (two 9 inch round pans - I have used larger pans, and cupcakes - just adjust the cooking time accordingly).
Combine dry ingredients.
Mix in all wet ingredients except for the boiling water - beat at medium speed for about 2 minutes.
Stir in boiling water - the batter will be very thin; this is not a mistake.
Bake in prepared pans for 30 - 35 minutes or until toothpick stuck in middle comes out clean.
Cool on rack 10 minutes.
Remove from pan and cool completely on rack.
Frosting.
Combine melted butter with cocoa.
Add sugar and milk alternately, beating on medium speed until desired consistency is reached.
Stir in vanilla.
Filling.
Stir the vanilla into the preserves until its smooth.
Assembly.
Spread Raspberry jam between cake layers.
Frost completely cooled cake.
MMM-MMMM So good!