Chocolate Raspberry Mocha Layer Cake

Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.

In a seperate bowl, mix flour, baking soda, salt and cocoa.

Measure out soy milk and stir in instant coffee.

Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)

Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.

When cake is baked, remove from pans and cool on a wire rack.

When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.