CAKE:

12 oz. chocolate chips
3/4 c. walnuts (chopped sm.)
1 pkg. chocolate cake mix with pudding
4 eggs
1/2 c. oil
1/4 c. water
1 tsp. vanilla
1 pkg. instant chocolate pudding mix
1 c. sour cream
1 lb. bag frozen raspberries

Coat nuts and chips with 1 tablespoon cake mix. Set aside. Combine mix, eggs, oil, water, vanilla, pudding mix and sour cream; blend 3 minutes in large bowl of automatic mixer at medium speed. Fold in coated chips, nuts and raspberries.

Turn into well greased and floured tube or Bundt pan and bake at 350 degrees for 1 hour or until knife inserted in center of pan comes out clean. Cool for 30 minutes and turn out on cake rack to glaze.

GLAZE:

1/2 stick butter
3 tbsp. milk
2 tbsp. cocoa
1 tsp. vanilla
8 oz. confectioners' sugar

Boil butter, milk and cocoa for 3 minutes, stirring continuously. Reduce heat to low and add vanilla. Stir in sugar, a bit at a time, mixing well. If mixture becomes too thick, increase heat but watch carefully to prevent burning.

Make sure mixture is warm enough to drizzle over top and sides of cake. Top can be decorated with pecan halves, walnuts or candied cherries.