WARM CHOC. RASPBERRY PUDDING CAKE

for frosting; 3 ozs. fine quality bittersweet chocolate
l/2 cup seedless raspberry jam (about 5 ozs.)
l/2 cup heavy cream
For cake bvatter: l/2 cup boiling water
l/3 cup plus 2 tsps. unsweetened cocoa powder (not Dutch process)
l/4 cup whole milk
l/2 tsp. vanilla
l/3 cup seedless rasspbery jam (about 3-l/2 ozs.)
l stick butter, softened
l/3 cup granulated sugar
2 large eggs
l cup flour
l/4 tsp. baking soda
l/4 tsp. salt
Prheat oven 350 and generously butter 9×2″ round cake pan.
Make frosting: Chop chocolate. In a small heavy saucepan bring jam, cream and chocolate to a simmer sitrring occaisonalluy until smooth. Pour frosting into cake pan. Make batter: In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanills & jam. In large bowl with electric mixer beat together butter and sugars until light and fluffy and add eggs l at a time, beaitng well after each addiiton. Inot another bowl sift together flour, baking soda and salt and add to egg mixture in bvatches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition. Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 mins. or until a tester comes out clean)frosting on bottom will still be liquid). Cool cake slightly in pan on a rack l0 to 20 mins. Cake may be made l day ahead cooled completely in pan and left in pan covered at room temp. Reheat cake uncovered at 350 l0 to l5 mins. Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and holding pan and plate together with both hands invdrt cake onto plate. Frosting will cover cake and run onto plate. Serve cake garnished with raspberries if desired. Serves 6 generously. Gourmet Jan. l999