Midnight Cake

CAKE
1 1/2 c Sifted cake flour

1 1/4 ts Baking soda

1/2 c Dutch-process cocoa

2 lg Eggs

1 1/4 c Sugar

2/3 c Oil

1 c Buttermilk

1 ts Vanilla

1/2 c Raspberry jam

--FROSTING

-- 1 c Heavy cream

1/4 c Dutch-process cocoa

1/4 c Powdered sugar

Line bottoms of 2 8-inch square cake pans with wax paper. In a large bowl thoroughly stir together flour, baking soda and cocoa. In another bowl, beat eggs until foamy; gradually beat in sugar; beat until thick and ivory color. to flour mixture add oil, buttermilk and vanilla; beat until smooth. Blend in egg mixture ~ batter will be thin. Turn into prepared pans. Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean - 35 to 40 minutes. With a small metal spatula, loosen edges; turn out on wire racks; cool completely. Put layers together with 1/2 cup raspberry jam. Beat together until thick, heavy cream, cocoa and powdered sugar. Frost top and sides of cake.
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