---------- Recipe via Meal-Master (tm) v8.05
       Title: MIDNIGHT CAKE
  Categories: Cakes
       Yield: 1 Servings
   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
       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