Cream: 1 c. granulated sugar 6 tbsp. cocoa

Add, one at a time:

Continue beating for 30 seconds.

Beat:

Beat into batter with: 3/4 c. chestnut puree

Bake in a well buttered spring mold for 45 minutes. When cool, slice into three layers with a cake wire.

Spread two layers with 1 cup raspberry jam thinned to spreading consistency with 2 tablespoons Grand Marnier.