Heat oven to 350 degrees F. Grease bottoms and sides of 3 round pans, 8
x 1 1/2 inches, with shortening; lightly flour.
Cake: Mix flour, baking soda, baking powder and salt; set aside.
Beat water and cocoa in small bowl with wire whisk until smooth; set aside.
Beat sugar and butter in medium bowl, on medium speed, scraping bowl occasionally,
Beat in eggs, one at a time, beating after each addition until smooth.
Beat in vanilla and almond extracts.
Beat in flour mixture alternately with cocoa mixture, beating after each addition until smooth.
Pour into pans.
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes; remove from pans to wire rack.
Spread thin layer of Ganache Icing and half of the Raspberry Filling over
Add second layer; spread with thin layer of ganache and remaining
Add third layer. Frost side and top of cake with remaining ganache.
Store covered in refrigerator.
Ganache Icing: Heat chocolate and whipping cream in 2-quart saucepan over
low heat, stirring constantly, until smooth and glossy.
Cool completely. Beat in medium bowl on high speed until thick and creamy.
Raspberry Filling: Beat whipping cream in chilled small bowl on medium speed
until soft peaks form.
Beat in powdered sugar alternately with cocoa, beating after each addition until smooth.
Beat in almond extract; continue beating until stiff peaks form.
Fold in raspberry jam.
If you only have 2 pans, spread one-third of batter in each of 2 prepared
pans. Cover and refrigerate the remaining batter while first 2 layers bake.
After removing cakes from pans, cool 1 pan before baking remaining batter. Third
layer may need to bake or 2 minutes longer.
Posted by FootsieBear at Recipe Goldmine 9/6/2001 3:54 am.
Source: Gold Medal Winning State Fair Cakes - submitted by Jeanine A., Bountiful,