Ingredients
-
1 (15.25 oz.) box Betty Crocker Delights Super Moist Triple Chocolate Fudge Cake Mix (or your own favorite mix or homemade)
-
1 tsp. instant espresso powder
-
1/16 tsp. cinnamon
-
2 Tbl. good dutch-processed cocoa powder such as Rodelle
-
1 1/8 cups cold water
-
1/2 cup canola or vegetable oil
-
1/8 cup Amaretto almond liqueur
-
1 tsp. vanilla
-
3 eggs
-
2/3 cup marion blackberry preserves (*I used Dickenson's)
-
2 cans chocolate fudge frosting, or homemade
Instructions
Preheat oven to 350ºF for shiny metal pans, or 325ºF for dark or non-stick pans.Grease (with butter-flavored shortening) and lightly flour 2 - 8-inch or 9-inch round cake pans. Set aside.In large mixer bowl, add cake mix, espresso powder, cinnamon, and cocoa powder. Mix on Low to combine. Add water, oil, Amaretto, vanilla, and eggs, and beat on Medium for 2 minutes. Scrape sides and bottom of bowl, and beat again just until everything is well mixed.Pour into pans, dividing batter equally. Level tops, and bake in preheated over for 30 - 35 minutes for 8-inch cakes, or 25 - 30 minutes for 9-inch cakes, or until toothpick inserted in centers comes out clean.Remove and cool in pans for 10 minutes, then invert cakes onto cooling rack. Invert one cake at a time immediately spreading top with half of the preserves. Invert second cake and repeat. Let cakes cool completely, then pop into fridge for at least 15 minutes to semi-set preserves on tops. (Until tacky to the touch for easy spreading of frosting on top.)Place one layer, preserves side UP, onto serving plate. Frost top with frosting. Place second layer on top, preserves side UP, and frost that top. Frost sides and chill several hours or overnight, covered with cake cover.Slice, serve, and enjoy!!
