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| 1 |
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chocolate cake mix with pudding |
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| 1 12-oz |
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package chocolate chips |
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| 1/4 cup |
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raspberry liqueur |
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| 1/2 cup |
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raspberry jam |
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| 1 |
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8-oz carton sour cream |
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2 T chopped pecans |
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| Prepare cake mix by package directions, stirring in 1 cup of the chocolate chips before pouring into 2 round layer pans greased and floured for baking. After baking, cool layers in pans. Remove from pans pierce them with a fork (so the following eeps in deeply) and brush tops with liqueur. Spread raspberry jam over layers. Melt remaining chocolate chips over low heat or in microwave. Let melted chips cool slightly and stir in sour cream. Spread this mixture between layers and on top layer. Sprinkle with chopped nuts. Refrigerate at least 2 hours before serving. |
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| Servings: 1 |
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| Recipe Source |
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Source: Big Mama
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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