How to make it

  • Cake: Preheat oven 350. Grease 2 9" round cake pans.
  • Stir flour, cocoa, baking powder, baking soda and salt in bowl.
  • Beat sugar and butter in second bowl to blend. Add egg, and vanilla; beat 1 minute on high.
  • On low speed, beat in flour mixture in 3 batches, alternating with milk, until smooth and fluffy. Divide between prepared cake pans.
  • Bake until tops spring back with lightly touched and sides begin to pull from the sides. Cool cakes in pans on rack 10 minutes. Run knife around edges; invert onto reack and cool.
  • Filling: Combine milk, grenadine, vanilla and almond extract. Add pudding mix; beat at medium-low speed for 2 minutes. Fold in whipped topping. Chill 3-5 minutes.
  • Place one cake layer on serving plate. Spread with 1/4 cup raspberry preserves. Spread filling over preserves layer. Spread remaining preserves on second cake layer, invert and place ontop of the bottom cake layer with the filling. Chill until filling is firm, about 1 hour. Before serving sift confectioner's sugar over the top.

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