Tuxedo Cake

• CAKE***
• 1 cup unsalted butter
• 2 cups water
• 1 cup canola oil
• 4 cups sugar
• 1 cup unsweetened cocoa
• 4 cups flour
• 4 large eggs
• 1 cup buttermilk
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon vanilla
• 4 cups heavy cream
• 1 1/4 cup confectioners sugar
• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 2 teaspoons vanilla

1. Heat oven to 350 degrees F. Coat three 9X2 inch round cake pans with nonstick spray. Line bottoms with wax paper, spray paper.
2. CAKE: Heat butter, water and oil in a saucepan until butter melts. Stir cocoa, sugar and flour in a bowl to blend. Add butter mixture, whisk until smooth. Whisk in eggs, then the buttermilk. Add baking soda, salt and vanilla. Whisk to blend. Divide batter between pans. Bake 40 min. or until done. Cool cakes 15 min. before inverting then cool 2 hours.
3. FROSTING: Beat cream and sugar in a bowl until soft peaks form. Place 1 cake layer on a platter and spread 1 1/2 cups frosting over top. Repeat with another cake layer and frosting. Top with last cake layer, frost sides, then top with remaining frosting. Refrigerate 1 hour.
4. GLAZE: Put chocolate in a bowl. Heat cream until just beginning to steam. Pour over chocolate, stir until melted. Stir in syrup and vanilla. Pour into a pitcher, let cool 10 min. Pour over cake, covering top entirely and letting some drizzle down sides. Refrigerate 1 hour or until glaze sets. Slice cake.
5. GARNISH WITH MINT LEAVES AND WHOLE RASPBERRIES.

cake, unsalted butter, water, canola oil, sugar, unsweetened cocoa, flour, eggs, buttermilk, baking soda, salt, vanilla, heavy cream, confectioners sugar, bittersweet chocolate, heavy cream, light corn syrup, vanilla

Taken from www.epicurious.com/recipes/member/views/tuxedo-cake-50001706 (may not work)