CHOCOLATE RASPBERRY CAKE

4 whole eggs
1 c. sugar
1 c. flour
1/2 c. firmly packed cocoa
1/4 c. butter, melted and cooled

Preheat oven to 350°F.

In a mixing bowl, beat together egg yolks, whole eggs, and sugar to produce a mixture that is pale yellow and thick.

Sift flour and cocoa; stir into egg mixture. Fold in melted butter. Spread batter in a buttered and floured 9 inch round cake pan.

Bake 30 minutes until cake is slightly resistant to gentle pressure. Remove cake from pan and cool.

Split into 3 layers.

FILLING:

1 1/2 pts. whipped cream
1/4 c. or more of chocolate raspberry liqueur

Combine whipped cream with 1/4 cup liqueur and set aside.

3 tbsp. chocolate raspberry liqueur
1 c. simple sugar syrup
2 pts. fresh raspberries

Brush bottom and middle layers with simple sugar and remaining liqueur. Spread raspberry preserves on bottom and middle layers. Reassemble layers with alternate layers of whipped cream and fresh raspberries, reserving 1/4 of cream mixture for frosting and decorating.