For the Cake

Pre-heat oven to 350˚F. Grease two 9-inch baking pans and line bottoms with parchment circles cut to fit bottoms of pans. Combine all dry ingredients in a large bowl. In a separate bowl combine, eggs, milk, oil, vanilla and raspberry liquor. Add wet ingredients to dry and beat on medium speed with an electric mixer for 2 minutes. Stir in boiling water, adding slowly at first to temper the eggs. The batter will be thin. Pour into pans.

Bake for 30-35 minutes or until wooden pick inserted into center comes out clean. Cool for 10 minutes. Remove from pans to wire racks. Remove parchment paper. Cool thoroughly.

Frost with Fabulous, Sinful Chocolate Frosting. Garnish with walnuts.

Cupcakes

Line 2 1/2-inch muffin cups with paper baking cups. Fill cups 2/3 full with batter. Bake at 350˚F for 22-25 minutes. Cool; frost, Makes 24 cupcakes.

For the Frosting

Melt butter. Pour into a large mixing bowl. Add cocoa powders and stir. Alternately add powdered sugar and milk, beating on medium speed with an electric mixer until spreading consistence is reached. Add more milk if necessary. Stir in vanilla and liquor.