12 oz. semi-sweet chocolate chips
1 c. sour cream
2 tsp. raspberry, cherry, or mandarin orange liqueur (optional)
1 tsp. vanilla extract
1 (16 oz.) frozen pound cake, not thawed
1 c. seedless red raspberry jam

Put chocolate and sour cream in saucepan. Stir over low heat until chocolate melts. Remove from heat and stir in liqueur and vanilla. Let cool about 10 minutes to a spreadable consistency. Meanwhile, with a long serrated knife, cut frozen cake into 4 even layers. Generously spread each layer with jam, stacking layers evenly on top of one another. Place cake on serving platter. Using a metal spatula, frost cake. Refrigerate at least 1 hour or until frosting is cool and firm. Makes 10 servings.