Instructions:

Chocolate Raspberry Cake

1 box chocolate cake mix *
12 ounces semisweet chocolate chips
1/4 cup Chambord
1/2 cup seedless raspberry jam
8 ounces sour cream
2 tablespoons chopped pecans, toasted

* butter recipe chocolate cake with pudding

Prepare cake mix according to package directions; stir in 1/2 chocolate chips. Spoon batter into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees F for 25 to 30 minutes. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.

Brush tops of layers with Chambord. Place on cake layer on a plate; spread with jam and top with second layer.

Melt remaining chocolate chips over low heat, stirring often. Remove from heat, gradually stir in sour cream. Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours.