5 eggs
2 cups white sugar
1 tablespoon vegetable oil
2 cups milk
1 teaspoon vanilla extract
2 cups coffee flavored liqueur
1 cup apricot preserves
1 cup confectioners' sugar
1 cup raisins
1 (10 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, white sugar, oil and milk until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and baking soda, gradually stir into the creamed mixture. Mix in the white sugar mixture. Fold in the vanilla and apricot preserves.
Roll the cake out to 1/8 inch thickness. Spread evenly into the greased and floured pans. Chill before frosting. Cut the prepared chocolate squares into 3 inch squares. Frost the edges of the cake. To make the frosting: Beat the milk and margarine until smooth. Gradually beat in the flour mixture until smooth. Spread the frosting over the cake while still on the cake surface.
To make the topping: In a small mixing bowl, mix confectioners' sugar, raisins and whipped topping until smooth. Spread over the top of the cake while still on the surface.
Allow cake to cool completely, but allow to chill in refrigerator. Refrigerate after any further frosting, to allow further chilling.