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 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.
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 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.
*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.