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Chocolate Raspberry Cake
rec.food.cooking/Bill (1998)
Yield: 10 Servings
1 pkg chocolate cake mix (with pudding in mix)
12 oz semisweet chocolate chips
1/4 cup Chambord
1/2 cup seedless raspberry jam
8 oz sour cream
2 tbsp chopped pecans, toasted
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.
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