Categories: Beverages, Chocolate, Cakes/choc. 
      Yield: 10 servings 
  
      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.