1 lb. cake, frozen
1 jar seedless raspberry jam
1 (12 oz.) pkg. chocolate chips
1 c. sour cream
2 tsp. raspberry liqueur
1 tsp. vanilla

Cut pound cake lengthwise into 4 slices. Spread raspberry jam between layers of cake. In saucepan, melt chocolate chips and sour cream over low heat. Add raspberry liqueur and vanilla. Cool 10 minutes. Frost cake and refrigerate at least one hour.