Chocolate Raspberry Mocha Layer Cake

• 2 cups granulated sugar
• 3/4 cup vegetable oil
• 1/4 cup water
• 2 teaspoons vanilla
• 3 cups flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup cocoa
• 2 cups soymilk
• 1 tablespoon instant coffee
• 1/4 - 1/2 cup raspberry jam
• easy chocolate icing, Easy Chocolate Icing (Vegan)

1. Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
2. In a seperate bowl, mix flour, baking soda, salt and cocoa.
3. Measure out soy milk and stir in instant coffee.
4. Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
5. Pour into 2 oiled 9 inch pans and bake 40 minutes at 350u0b0F.
6. When cake is baked, remove from pans and cool on a wire rack.
7. When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.

sugar, vegetable oil, water, vanilla, flour, baking soda, salt, cocoa, soymilk, coffee, raspberry, easy chocolate icing

Taken from www.food.com/recipe/chocolate-raspberry-mocha-layer-cake-424757 (may not work)