Chocolate Raspberry Avalanche Cake

2 cups all-purpose flour
2 cups granulated sugar
6 tablespoons unsweetened cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup hot coffee
3/4 Butter Flavor Crisco Stick or 3/4 cup Butter Flavor Crisco all-vegetable shortening
1/2 cup milk
3 eggs
1/4 cup raspberry-flavored liqueur
confectioners' sugar
1 cup fresh raspberries

Heat oven to 350 degrees. Grease 10-inch...12-cup bundt pan with
shortening. Flour lightly. Place wire rack on counter for cooling 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.