Raspberries and Cream Layer Cake

Heat oven to 350ºF (325ºF for dark or nonstick pans). Grease bottoms only of 4 (9-inch) round cake pans with shortening; lightly flour, or spray with nonstick cooking spray.

In medium bowl, mix flour, cocoa and baking soda. In 2-cup glass measuring cup, mix buttermilk, food color, vinegar and 1 teaspoon vanilla.

In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until creamy and well blended. Add 3 eggs, one at a time, beating well after each addition. Alternately add flour mixture with buttermilk mixture, beating on low speed until blended. Pour batter evenly into 2 of the pans.

Bake 35 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

Meanwhile, make cake mix as directed on box, using water, oil and egg whites. Pour batter into remaining 2 pans. Bake 25 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

In large bowl, beat cream cheese and 1/2 cup butter on medium speed until light and fluffy. On low speed, beat in 2 teaspoons vanilla. Gradually beat in icing sugar until mixed; beat on medium speed until fluffy. In small bowl, mix jam and 1 tablespoon of the liqueur.

Using serrated knife, cut rounded top off each white cake to level surface. Cut each red velvet cake horizontally to make 2 layers. Brush off loose crumbs. Place 1 red velvet cake layer, cut side up, on serving plate; gently brush with 2 tablespoons liqueur. Spread with half of the raspberry jam mixture. Top with 1 white cake; spread with 3/4 cup frosting. Repeat layers. Top with a third red velvet cake layer. (Reserve remaining red velvet cake layer for later use.) Spread very thin layer of frosting on side of cake to seal in crumbs. Spread remaining frosting on side and top of cake. Garnish with raspberries. Store in refrigerator.