Chocolate Raspberry Cake

• 1 (18 ounce) package chocolate cake mix (butter recipe chocolate cake with pudding)
• 3 eggs (or as called for by your cake mix)
• 13 cup oil (or as called for by your cake mix)
• 1 13 cups water (or as called for by your cake mix)
• 12 ounces semi-sweet chocolate chips
• 14 cup Chambord raspberry liquor
• 12 cup seedless raspberry jam
• 8 ounces sour cream
• 2 tablespoons chopped pecans, toasted

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.

chocolate cake, eggs, oil, water, semisweet chocolate chips, chambord raspberry liquor, seedless raspberry jam, sour cream, pecans

Taken from www.food.com/recipe/chocolate-raspberry-cake-11994 (may not work)