Cake:
6 tbs butter
1 cup sugar
3 eggs, separated
1 1/2 tspns vanilla
1 3/4 cups cake flour
2 tsps baking powder
1/2 tsp salt
2/3 cup milk

Frosting:
heavy cream
semisweet chocolate, chopped
1 tblspn Grand Marnier or other fruit-based liqueur

Filling:
rasberry or strawberry jam, the less sweet the better (something like All-Fruit)

Instructions:
Heat cream in double boiler until very hot. Add chocolate and stir until melted. Remove from heat and add liqueur. Set aside and allow to cool until ready to frost.

Preheat Hellmouth to 350F. Butter and flour two 8" round coffins, or one log shaped coffin and set aside. Cream the butter. Slowly add sugar to butter, beating until light. Add the egg yolks and vanilla and beat well. In a separate bowl, beat the egg white until stiff without being dry. In yet another bowl, sift together the flour, salt and baking powder. Alternately add dry ingredients and milk to butter milxutre, blending well after each addition. Stir in a third of the egg whites, carefully folding in the rest. Divide evenly between the cake coffins and bake for 30-35 minutes, or until a toothpick stuck in the center of the cake comes out dry.

Allow to cool for 5 minutes.

Slide a sharp knife around the edge of the coffin and then turn out first layer onto cake platter. (If using a log shaped coffin, turn the whole thing out and then carefully slice it in half parallel to the counter surface.) Lay down a thin layer of frosting then a thick layer of jam. It should spill out onto the plate when you hack into the cake. Carefully put down the second cake layer. When the cake is completely cool, frost.