Chocolate Raspberry Avalanche Cake
Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add coffee and shortening. Beat at low speed of electric mixer until dry ingredients are moistened. Add milk. Beat at medium speed 1-1/2-minutes. Add eggs, 1 at a time, beating well after each addition. Pour into prepared pan.
Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Place cake, fluted side up, on wire rack. Cool 10 minutes. Brush top and side with liqueur. Cool completely. Dust top with confectioners' sugar. Place cake on serving plate. Fill center with raspberries.
Makes 1 10-inch cake...12-16 servings.