Preparation / Directions:
1. Preheat oven to moderate (350 degrees). Grease three 9-inch round cake pans. Line bottoms with waxed paper circles. Dust sides with flour; tap out excess. 2. Stir together 3/4 cup flour, 1/4 cup sugar, cocoa powder, salt and baking powder in medium bowl. 3. Beat together egg yolks, 1/2 cup sugar and oil in large bowl until thick and pale yellow. Beat in vanilla. 4. Beat egg whites with clean beaters in medium bowl until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff, but not dry, peaks form. 5. Sift one-third of flour mixture over egg yolk mixture and add one-third of egg whites; gently fold until combined. Repeat with remaining flour mixture and egg white mixture in 2 more additions. Divide batter equally among the three pans. 6. Bake in preheated moderate oven (350 degrees) for 15 to 18 minutes or until wooden pick inserted in centers comes out clean. Loosen cakes from sides of pans with thin knife. Immediately invert cakes onto wire racks to cool completely. Remove waxed paper. 7. Place one cake layer on serving plate. Spread top with half the raspberry jam. Spread about 2/3 cup frosting over jam. Stack second layer on top of first. Spread with remaining jam and about 2/3 cup frosting. Place third layer on top. Frost top and sides with remaining frosting. Refrigerate. MAKE-AHEAD TIP: The cake can be made a day ahead and refrigerated, covered.