----------------------------------FROSTING---------------------------------1 c Heavy cream 1/4 c Dutch-process cocoa 1/4 c Powdered sugar Line bottoms of 2 8-inch square cake pans with wax paper. In a large bowl thoroughly stir together flour, baking soda and cocoa. In another bowl, beat eggs until foamy; gradually beat in sugar; beat until thick and ivory color. to flour mixture add oil, buttermilk and vanilla; beat until smooth. Blend in egg mixture ~ batter will be thin. Turn into prepared pans. Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean 35 to 40 minutes. With a small metal spatula, loosen edges; turn out on wire racks; cool completely. Put layers together with 1/2 cup raspberry jam. Beat together until thick, heavy cream, cocoa and powdered sugar. Frost top and sides of cake. ----