Ingredients

• Pillsbury® Baking Spray with Flour
• 2 3/4 cups Pillsbury® Softasilk® Enriched & Bleached Cake Flour
• 1 2/3 cups sugar
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/3 cups milk, divided
• 2/3 cup Crisco® All-Vegetable Shortening
  Or 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
• 3 large eggs
• 2 teaspoons vanilla extract
• COCOA MOCHA FROSTING
• 3/4 cup Crisco® All-Vegetable Shortening
  Or 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 4 to 4 1/2 cups powdered sugar
• 5 tbsps. strong brewed Millstone® Bed & Breakfast Blend® Ground Coffee, *
• 1 cup raisins
• 1/4 cup finely chopped pecans or almonds
• 2 tablespoons Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit

Directions

1. HEAT oven to 350ºF. Coat two round 9-inch cake pans with flour no-stick cooking spray.
2. COMBINE cake flour, sugar, baking powder and salt in large mixing bowl. Add 1 cup milk and shortening. Blend with electric mixer at low speed. Beat 2 minutes at medium speed. Add eggs, 1/3 cup milk and vanilla. Beat 2 minutes. Pour batter into prepared cake pans.
3. 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.
4. BEAT shortening, vanilla, salt and cocoa. Add powdered sugar and coffee alternately, beating until smooth.
5. PLACE 1 cake layer, rounded side down, on serving plate. Stir together 2/3 cup 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.
6. *To make 1 cup strong brewed coffee: Measure 1/3 cup Millstone® Bed & Breakfast Blend Coffee and 1 1/3 cups cold water into a drip coffeemaker.