1 pk Chocolate cake mix * 1/2 c Seedless raspberry jam
12 oz Semisweet chocolate chips 8 oz Sour cream
1/4 c Chambord 2 tb 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~F for 25-30 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.
Yields
10 servings