16 oz. store bought frozen pound cake
12 oz. semisweet chocolate chips
1.5 c. raspberry jam
1 c. sour cream
1 tsp. vanilla extract
2 tsp. framboise, kirsch or mandarine liqueur (optional)

While pound cake is still frozen, use a serrated knife to slice horizontally into 5-6 thin layers. Generously coat each cake layer with raspberry jam, stacking the layers evenly on top of each other. In double boiler over hot water, melt the chocolate chips with the sour cream. Remove from heat and stir in the vanilla. If desired, stir in the liqueur. Reserving 2/3 cup of frosting, spread the chocolate while still warm over the top and sides of the cake. Refrigerate. Just before serving, fill a pastry bag with remaining cooled chocolate mixture. Pipe decorations on top and sides of cake.