Chocolate Raspberry Cake

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• Ready In: 2 hrs 40 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 1 (18 ounce) package  chocolate cake mix (butter recipe chocolate cake with pudding)
• 3  eggs (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 12  ounces  semi-sweet chocolate chips
• 1⁄4 cup Chambord raspberry liquor
• 1⁄2 cup  seedless raspberry jam
• 8  ounces sour cream
• 2  tablespoons  chopped pecans, toasted

Directions

1. Prepare cake mix according to package directions; stir in 1/2 chocolate chips.
2. Spoon batter into 2 greased and floured 9 inch round cake pans.
3. Bake at 350F for 25-30 minutes.
4. Cool in pans on wire rack 10 minutes.
5. Remove from pans and cool completely.
6. Brush tops of layers with Chambord.
7. Place on cake layer on a plate; spread with jam and top with second layer.
8. Melt remaining chocolate chips over low heat, stirring often.
9. Remove from heat, gradually stir in sour cream.
10. Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours.