Sift dry ingredients together. Combine remaining ingredients. Slowly add dry ingredients. Bake in greased and floured pans for 45 minutes at 300 degrees. Makes two eight inch layers.
After cake has cooled spread black rasberry preserves between layers and drizzle chocolate glaze over the top (4 ounces semi-sweet chocolate, 5 tablespoons butter, 2 teaspoons corn syrup Combine the ingredients in a glass bowl; microwave until melted and blend until smooth.)