Yield: 1 Cake
|1||18.25 oz. pkg chocolate cake|
|Mix with pudding|
|12 ounces||Semisweet chocolate morsels|
|½ cup||Raspberry puree or jam|
|8 ounces||Low fat sour cream|
|2 tablespoons||Chopped pecans|
Prepare cake mix according to directions; stir in 1 cup (8 oz) chocolate morsels. Spoon ½ batter into greased, floured tube pan.
Spoon raspberry puree on top, swirl puree slightly with a knife, then pour in remaining batter.
Bake at 350-degrees for 35 to 40 minutes or until toothpick inserted comes out clean. Cool in pan 10 minutes, then cool completely on a wire rack.
Melt remaining chocolate morsels in a heavy saucepan over low heat, stirring often. Remove melted chocolate from heat and gradually stir in sour cream. (If glaze is too thick add 1 T. milk.) Drizzle glaze over cooled cake, top with chopped pecans.