How to make it

  • Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside.
  • In a large bowl, combine the first six ingredients.
  • Combine the buttermilk, oil and vanilla; add to the dry ingredients.
  • Add eggs, one 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° 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 one 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 in. 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.

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