Instructions: Preheat oven to 350 F. Butter and flour 2 (9") round cake pans. In pot over low heat melt chocolate with butter. In bowl combine 1 2/3 cups flour, cocoa powder, soda and salt. Reserve. At high speed beat eggs until very thick, about 5 minutes. Reduce speed to low. Gradually beat in sugar and extract. Alternately beat in reserved flour mixture and buttermilk until combined. Add melted chocolate mixture. Beat until combined. Increase speed to medium. Beat 1 minute.

In bowl toss 1 cup raspberries with remaining flour to coat. Fold raspberries into batter. Divide between pans. Bake 30-35 minutes or until toothpick inserted into centers comes out clean. Cool on racks 20 minutes. Remove from pans. Cool completely on racks. At high speed beat cream with confectioners sugar until thickened and soft peaks form. Place 1 cake layer on serving plate. Spread with preserves. In bowl combine 1 1/4 cups whipped cream with remaining raspberries.

Spread over cake layer. Top with remaining layer. Spread top and side of cake with remaining whipped cream. Garnish with chocolate curls and raspberries, if desired.

NOTES: To keep berries fresh, do not wash before refrigerating. Store in original container. Rinse gently just before using.

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