1 c. butter
2 c. sugar
3 egg yolks, well beaten
1 c. seedless blackberry jam
3 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 c. buttermilk
3 egg whites, stiff beaten
Pecans
Mocha Chocolate Frosting (recipe follows)

Cream butter and sugar. Add egg yolks and jam. Sift together flour, salt, soda and cinnamon. Add alternately 1/3 dry ingredients with 1/3 cup buttermilk. Fold in egg whites and pecans. Cook in 3 (9") cake pans lined with waxed paper at 350 degrees for 30 minutes. Top with Mocha Chocolate Frosting.

MOCHA CHOCOLATE FROSTING:

6 tbsp. cocoa
6 tbsp. hot coffee
6 tbsp. butter
1 tsp. vanilla
3 c. confectioners' sugar