Dissolve cocoa in boiling water; then let it cool.
Preheat the oven to 350.
Cream butter and sugar until light. Add the eggs, mixing well after each one. Then add the vanilla.
Mix the baking soda, baking powder and salt into the flour. Add to the mixing bowl alternately with the sour cream.
Add in the cooled cocoa mixture and mix.
Put in three greased and floured round baking pans. Bake for 30 minutes.
Raspberry Filling
Thaw raspberries.
Combine with lemon juice and sugar in a pan, and cook over medium heat for 10 minutes, until the mixture is thickened and the berries are mushy. Let mixture cool.
Strain the mixture to removed the seeds.
Mix in the cornstarch and heat the filling again, stirring constantly until it thickens.
Raspberry Whipped Cream Frosting
Mix the cream cheese and sugar until well combined and fluffy.
Add the vanilla and food coloring for a nice pink color.
Mix in the cream until the frosting is smooth and spreadable.
Put the filling in between the cake layers and spread the frosting on top. Decorate with raspberries.