Midnight Cake

Directions

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℉ (180℃) 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 ½ cup raspberry jam. Beat together until thick, heavy cream, cocoa and powdered sugar.

Frost top and sides of cake.