Raspberry Truffle Cake

1 Betty Crocker Chocolate Fudge Butter recipe cake mix
3 eggs
1/3 cup oil
1 cup water
3/4 cup Chambord liqueur, divided
3/4 package mini chocolate chips
2/3 cup raspberry preserves
2 cans Pillsbury Chocolate Fudge frosting

Heat oven to 350 degrees F.

In large bowl combine cake mix, eggs, water, oil and 1/4 cup Chambord. Beat with an electric mixer on low for 30 seconds. Turn mixer to medium and beat 2 minutes more. Stir in chocolate chips.

Generously oil two 8-inch cake pans. Divide batter equally between the two pans. Bake for 35 to 40 minutes or until a wooden pick comes out clean.

Pour 1/4 cup of Chambord over each layer of cake. Cool.

When cake is cooled completely, slice one layer in half horizontally. Place one layer on cake plate and spread 1/2 of raspberry preserves. Place next layer on top and spread 1/3 to 1/2 of one can of frosting . Repeat with remaining cake layer. Frost top and sides of cake with remaining frosting. Decorate with chocolate and white chocolate curls.