How to make it

  • Prepare cake mix according to package directions then stir in 1/2 chocolate chips.
  • Spoon batter into two greased and floured round cake pans.
  • Bake at 350 for 25 minutes then cool in pans on wire rack for 10 minutes.
  • Remove from pans and cool completely then brush tops of layers with liqueur.
  • Place one cake layer on a plate then spread with jam and top with second layer.
  • Melt remaining chocolate chips over low heat stirring often.
  • Remove from heat then gradually stir in sour cream.
  • Spread on top and sides of cake then sprinkle top with toasted pecans.
  • Chill at least 2 hours.

Reviews & Comments 2

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    " It was excellent "
    gapeach55 ate it and said...
    This sounds delish! Love chocolate and raspberry.
    Was this review helpful? Yes Flag
    " It was excellent "
    mumtazcatering ate it and said...
    thanks Cathy for a wonderful recipe i am sure i can substitute the liqueur with some strawberry juice and the raspberry jam with strawberry jam ?
    have a blessed day
    Was this review helpful? Yes Flag

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