| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Cakes, Alcohol, Chocolate |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Chocolate cake mix * |
| 12 |
oz |
Semisweet chocolate chips |
| 1/4 |
c |
Chambord |
| 1/2 |
c |
Seedless raspberry jam |
| 8 |
oz |
Sour cream |
| 2 |
tb |
Chopped pecans, toasted |
INSTRUCTIONS
* butter recipe chocolate cake with pudding
~------------------------------------------------------
~------------- ~-- 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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