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150 minutes
Prep: 15 minutes
Cook: 30 minutes
1005 calories per serving view nutrition facts
1 cake
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| 1 | package | cake mix, chocolate | |
| 12 | ounces | chocolate (semi-sweet) | semi-sweet chips |
| 1/4 | cup | chambord | chambord |
| 1/2 | cup | raspberry jam | seedless |
| 8 | ounces | sour cream | |
| 2 | tablespoons | 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 350 degrees 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.
| % Daily Value* | |
| Total Fat 54.0g | 82% |
| Saturated Fat 23.0g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 1117mg | 47% |
| Total Carbohydrate 138.0g | 46% |
| Dietary Fiber 7.0g | 29% |
| Sugars 85.0g | |
| Protein 12.0g | 25% |
| Vitamin A | 7% | Vitamin C | 1% | |
| Calcium | 28% | Iron | 44% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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