Thank you Carlo.
* 2-sticks butter (softened)
* 2-cups sugar
* 8-Lg eggs (Beaten)
* 2-cans chocolate syrup, (Hershey is my choice)
* 2-cups all-purpose flour
* 2-ts baking powder
* 1/4-ts salt
* 2-ts vanilla
* 28-oz semisweet chocolate chips
* 1-16oz sour cream
* 2-8oz pack cream cheese (room temp.)
* 2-Tsp powder sugar
* 3-Tsp brandy
* 4-Tsp Milk
* 1-ts instant coffee
* 1-pkg frozen raspberry (thawed)
* 2-Tsp corn starch
* 2/3-cups water
Preheat oven to 350
1) Cream butter and sugar in a large mixing bowl add eggs and mix well, add the chocolate syrup, flour, baking powder, salt, and vanilla mix well.
2) Pour into 2 cake pans (cut into 4-layers) bake for 25-30-min or until done. Remove and cool for 15-min then remove the cakes from pans and cool completely on wire rack.
3) Make the filling by melting one pound of the chips slowly over low heat until mixture is smooth. Then set out to Cool
4) Combine the sour cream and one of the cream cheese beat until smooth. Add the chocolate and mix well. Spread this mixture between the layers and set each layer on top of one another.
5) Prepare raspberry filling : thaw raspberry and smash till smooth add the cornstarch and water together on heat, heat till thick set aside; till it becomes thicken.
6) To Make icing: melt the remaining 12-oz of chips in a saucepan over med low heat.
7) Add the powdered sugar, orange flavored liqueur (opt) milk, instant coffee, and stir until smooth. Remove from heat and let cool until mixture is good spreading consistency.
8) Beat cream cheese and cover the layers. assemble the layers until you have 4-layers putting filling and raspberry on top. (I put the filling on first let set and then add raspberry on top.)
9) Add brandy to cooled raspberry mixture.) continue to fill rest of layers.
10) Finish with the Icing this makes a wonderful cake....
Yummmmmm Enjoy!