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Chocolate Chambourd Cake

1 pkg butter recipe chocolate cake with pudding
12 oz semisweet chocolate chips
1/4 c chambord
1/2 c seedless raspberry jam
8 oz sour cream
2 tb chopped pecans, toasted

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 350F 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.

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