Chocolaty Almond Cake

• 1/3 cup butter, softened
• 1/3 cup shortening
• 1-3/4 cups sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/4 cups buttermilk
• 3 cups heavy whipping cream
• 1 cup confectioners' sugar
• 3 tablespoons baking cocoa
• 1-1/2 teaspoons vanilla extract
• 6 tablespoons seedless raspberry jam, warmed
• 1-1/2 to 2 cups sliced almonds, toasted
• Fresh raspberries and mint

1. Line two greased 9-in. round baking pans with waxed paper; set aside. In a large bowl, cream the butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with the buttermilk, beating well after each addition.
2. Pour into prepared pans. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, beat cream in a large bowl until soft peaks form. Add sugar and cocoa, beating until stiff peaks form. Beat in vanilla. Spread about 2 tablespoons jam over each cake layer.
4. Place one cake on a serving plate. Spread with 1-1/2 cups whipped cream mixture; drizzle with remaining jam. Top with remaining cake layer; spread the remaining whipped cream mixture over top and sides of cake. Press almonds onto sides and top of cake. Garnish with raspberries and mint. Store in the refrigerator.

butter, shortening, sugar, eggs, vanilla, flour, baking cocoa, baking powder, baking soda, salt, buttermilk, heavy whipping cream, sugar, baking cocoa, vanilla, seedless raspberry, almonds, fresh raspberries

Taken from www.tasteofhome.com/recipes/chocolaty-almond-cake/ (may not work)