Chocolate Raspberry Cake

9 ingredients
10 steps

Ingredients

  • 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

Directions

  1. 1
    Prepare cake mix according to package directions; stir in 1/2 chocolate chips.
  2. 2
    Spoon batter into 2 greased and floured 9 inch round cake pans.
  3. 3
    Bake at 350F for 25-30 minutes.
  4. 4
    Cool in pans on wire rack 10 minutes.
  5. 5
    Remove from pans and cool completely.
  6. 6
    Brush tops of layers with Chambord.
  7. 7
    Place on cake layer on a plate; spread with jam and top with second layer.
  8. 8
    Melt remaining chocolate chips over low heat, stirring often.
  9. 9
    Remove from heat, gradually stir in sour cream.
  10. 10
    Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours.

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