1. Preheat oven to 350F. Grease and flour a clean and de-labelled 28oz can.
2. Mix together flours, sugar, baking powder and salt in a medium bowl.
3. Separately blend buttermilk, liqueur and vanilla syrup.
4. Add to the dry mixture. Blend in peanut butter.
5. Pour into prepared can.
6. Bake 35 minutes, let cool completely.
7. In a small bowl mix together jam and chocolate until well blended. Chill to firm slightly.
8. Slice cake into three layers.
9. With the back of a spoon, spread chocolate / raspberry filling between each layer.
10. Spoon remaining filling over top of cake.
11. Chill until ready to serve, or serve immediately.