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Aunt Ibby's Dark as Night Devil's Food Cake

Aunt Ibby attributes this recipe to her cousin, Jane Davis.

Ingredients
  • 1 15-ounce box devil's food cake mix
  • 1 cup cold black coffee
  • 1 cup regular mayonnaise (not light or no-fat)
  • 3 medium eggs (or as directed on cake mix package)
  • 2 16-ounce containers of dark chocolate frosting (or your favorite homemade)
  • 1/2 12-ounce jar seedless raspberry preserves
Instructions

  1. Preheat oven to 350 degrees (F). Spray two 9" round pans with nonstick spray.

  2. With hand electric mixer, beat cake mix, coffee, mayonnaise, and eggs in a large bowl on low speed for about 30 seconds. Move to medium speed for about 2 minutes.

  3. Pour evenly into the prepared pans. Tap the pans on counter, then bake about 25 minutes or until a toothpick in the center comes out clean.

  4. Cool in pans for 10 to 15 minutes, then carefully remove cakes to wire racks to completely cool. When cool, place bottom layer on a stand or platter.

  5. In a small bowl, stir about one half of a container of frosting until smooth, then add the raspberry preserves and blend. Use this as the filling between the layers. Top with the second layer.

  6. Stir the remaining frosting with the second container of frosting until spreadable to cover top layer and sides of cake. (Save leftover frosting, if any, for cupcakes or cookies.)