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
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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