HEAT oven to 350ºF. Coat two round 9-inch cake pans with flour no-stick cooking spray.
COMBINE cake flour, sugar, baking powder and salt in large mixing bowl. Add 1 C. milk and shortening. Blend with electric mixer at low speed. Beat 2 minutes at medium speed. Add eggs, 1/3 C. milk and vanilla. Beat 2 minutes. Pour batter into prepared cake pans.
BAKE 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pans on racks. Remove from pans to cool completely.
BEAT shortening, vanilla, salt and cocoa. Add powdered sugar and coffee alternately, beating until smooth.
PLACE 1 cake layer, rounded side down, on serving plate. Stir together 2/3 C. frosting with raisins, pecans and marmalade. Spread on top of layer. Top with second layer, rounded side up. Frost sides and top of cake with remaining frosting.
*To make 1 C. strong brewed coffee: Measure 1/3 C. Folgers Classic Roast ground coffee and 1 1/3 C. cold water into a drip coffeemaker.
Nutrition
Serving size
(1 slice, 1/12 of cake)
Calories 650
Calories from Fat220g
Total Fat 25g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 55mg
Sodium 510mg
Potassium 0mg
Total Carbohydrates 101g
Dietary Fiber 1g
Sugars 78g
Protein 5g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
