1 pkg. Duncan Hines cake mix, cook as directed
1 lg. Hershey's dark chocolate bar
4 oz. raspberry jam
8 tbsp. Chambord liqueur

FROSTING:

1 lb. pkg. confectioners' sugar
2 sticks butter
1 tbsp. light corn syrup
Dash of salt
Light cream (added for right consistency as needed)

Split cake layers in half (4 layers). Sprinkle all 4 layers with liqueur. Melt chocolate bar (8 ounce) and add small amount of cream as needed (you want it spreadable but not runny). Spread layer of chocolate, layer of frosting and layer of jam. Repeat and frost all with remaining frosting. Drizzle edges with chocolate and put dollop of raspberry jam in center. NOTE: Frosting can be substituted with whipped cream.