Chocolate Raspberry Cake

Ingredients

• 1 (18.25 ounce) box butter recipe chocolate cake mix with pudding*
• 12 ounces semisweet chocolate chips
• 1/4 cup Chambord
• 1/2 cup seedless raspberry jam
• 8 ounces sour cream
• 2 tablespoons chopped pecans, toasted

Instructions

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

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

Attribution

Posted by Chyrel at Recipe Goldmine 11/17/2001 2:26 pm .